Lemon and Elderflower Loaf Cake - Pure Free From

Lemon and Elderflower Loaf Cake

Try out Gluten Free Alice’s delicious Lemon & Elderflower Loaf Cake.

Yields10 ServingsTotal Time1 hr 15 minsDifficultyIntermediate
Lemon and Elderflower Loaf Cake

Ingredients

 175 g CASTER SUGAR
 175 g PURE BUTTERY TASTE
 175 g GLUTEN FREE SELF-RAISING FLOUR
 3 EGGS (OR EGG REPLACER)
 2 ZEST OF LEMONS
 2 tbsp LEMON JUICE
 1.50 tbsp ELDERFLOWER CORDIAL
 ½ tsp BAKING POWDER
FOR THE ICING:
 100 g ICING SUGAR
 23 tbsp LEMON JUICE
 EDIBLE FLOWERS

Method

1

Add your eggs (or egg replacer), 1 at a time, and continue to whisk with your electric whisk.

2

Fold in your flour and baking powder.

3

Transfer the mixture to your loaf tin and bake in the oven for around 45 minutes until golden brown (you may need to cover the top of your cake for the last 10 minutes to prevent it from browning too much).

4

Remove from the oven and leave to completely cool in the tin.

5

Once cool make your icing by combining the icing sugar and lemon juice, add 1 tbsp of lemon juice at a time until you reach your desired icing consistency.

6

Whilst the cake is still in the tin, pour over the icing and leave to set.

7

Once set, add your edible flowers and enjoy!

8

Recipe courtesy of Gluten Free Alice: glutenfreealice.com.