Lemon and Elderflower Loaf Cake
Try out Gluten Free Alice’s delicious Lemon & Elderflower Loaf Cake.
- Time 75 Mins
- Feeds 10 people
- Level Intermediate
FOR THE CAKE:
175G CASTER SUGAR
175G PURE PERFECT BAKING
175G GLUTEN FREE SELF-RAISING FLOUR
ZEST OF 2 LEMONS
2 TBSP LEMON JUICE
1 & 1/2 TBSPS ELDERFLOWER CORDIAL
1/2 TSP BAKING POWDER
FOR THE ICING:
100G ICING SUGAR
2-3 TBSP LEMON JUICE
Preheat your oven to 180°C and grease and line a loaf tin.
In a large mixing bowl, combine your caster sugar and Pure Perfect Baking using an electric whisk until light and fluffy.
Add your lemon zest, lemon juice and elderflower cordial and stir into the mixture.
Add your eggs, 1 at a time, and continue to whisk with your electric whisk.
Fold in your flour and baking powder.
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).
Remove from the oven and leave to completely cool in the tin. 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.
Whilst the cake is still in the tin, pour over the icing and leave to set. Once set add your edible flowers and enjoy!
Recipe courtesy of Gluten Free Alice: glutenfreealice.com.