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Elderflower & Lemon Verbena Drizzle Cake
Recipe details
Ingredients
- 280g sugar
- 70g lemon verbena leaves
- 180g unsalted butter, softened
- 3 large eggs
- 100ml buttermilk
- 1 1/2tbsp elderflower cordial
- 1/2tsp baking powder
- Zest 1 lemon
- 145g self-raising flour, sifted
For the drizzle:
- 60ml lemon juice
- 60ml elderflower cordial
Method
Step 1
Pre-heat oven to 160ºC (140ºC Fan) and grease and line a 900g loaf tin. In a pestle and mortar, combine 150g sugar with the lemon verbena leaves and grind to a pulp. Add to a bowl with the remaining sugar and whisk until fully combined.
Step 2
Meanwhile, in a large bowl, add butter and most of the sugar (reserve a third for the drizzle) and using a handheld electric whisk, beat on a high speed for 2-3 minutes, until light and fluffy. Reduce speed to a medium, and add your eggs one egg at a time, followed by buttermilk, cordial, baking powder and lemon zest. Fold in flour and pour cake mixture into prepared loaf tin.
Step 3
Bake in the centre of the oven for 50 to 55 minutes, until golden and a cake skewer poked into the centre comes out clean.
Step 4
Meanwhile, make the drizzle: combine the reserved lemon verbena sugar with elderflower cordial and lemon juice. Mix until fully incorporated. Poke holes into the warm loaf cake with a skewer and pour over the drizzle. Leave cake in the tin until cooled, a hard sugar crust should now have formed. Slice and serve.