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 Cyprus Pyramid 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!