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  • Stephen Gollan

Elderflower Glazed Lemon Loaf

As an avid baker I enjoy playing with new flavors and elderflower quickly became top of my list. It's fresh & floral profile pair perfectly with light summer time treats and pair perfectly with anything citrus.

- Chelsea Klapwyk




INGREDIENTS


LEMON LOAF:

  • 1 1/2 cups Flour

  • 1 1/2 tsp Baking Powder

  • 1 Tbsp Lemon Zest

  • 1/2 tsp Salt

  • 1/2 cup Butter (soft)

  • 1 cup Sugar

  • 2 Eggs (room temperature)

  • 3 Tbsp Elderflowers

  • 2 Tbsp lemon juice

  • 1/2 cup buttermilk


FOR THE LEMON SYRUP:

  • 1/4 cup lemon juice

  • 3 Tbsp powdered sugar


FOR THE ELDERFLOWER ICING:

  • 1 Tbsp Elderflower

  • 2 Tbsp water

  • 1 Tbsp milk

  • 1 Cup powdered sugar, sifted


INSTRUCTIONS

  • Preheat oven to 350°F & grease a loaf pan.

  • Combine the flour, baking powder, lemon zest, and salt in a medium sized bowl and set aside.

  • Using an electric mixer cream the butter and sugar together until pale and fluffy (about 4-6 mins on medium-high speed).

  • Turn mixer to low, add eggs one at a time, then add the vanilla & lemon juice. Beat to combine.

  • Next add about 1/3 of the flour mixture & mix slightly. then add in 1/2 the buttermilk and mix slightly, then another 1/3 of the mixture....etc.

  • Pour batter into loaf pan and bake for 45-55 minutes until the cake is golden brown (baking times vary so keep an eye on it)

  • Let the cake cool for 15 mins in the pan & make the lemon syrup by stirring the lemon juice and confectioners’ sugar.

  • Take the loaf out of the pan and transfer to a plate. Then brush the syrup on the cake.

  • While the cake cools prepare the icing: Boil the milk & water then add the of 2 tablespoons of elderflower (let sit for minimum 10 mins).

  • Next drain the elderflowers out of the liquid and add the liquid to a large bowl along with the powdered sugar & mix. Pour onto the loaf once fully cooled.

  • Garnish with Elderflowers and serve!


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