Seize the essence of summer season on this easy elderflower loaf cake with a crunchy drizzle. This straightforward bake is nice for sharing

• Preparation and cooking time
  • Prep:20 minutes
  • Prepare dinner:50 minutes
• Simple
• Cuts into 8-10 slices

• Freezable

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Substances

For the loaf cake base

• 175g softened butter, plus further for greasing
• 175g golden caster sugar
• 3 eggs
• 140g self-raising flour
• 85g floor almonds
• ½ tsp baking powder
• 100ml milk

For the elderflower drizzle

• 4 tbsp elderflower cordial
• 4 tbsp white or golden granulated sugar

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Methodology

• STEP 1

  Warmth oven to 160C/140C fan/fuel 3. Grease and line a 2lb/900g loaf tin with a protracted strip of baking parchment. To make the loaf cake batter, beat the butter and sugar with an electrical whisk till mild and fluffy. Beat within the eggs, flour, almonds, baking powder and milk till easy. Pour into the tin and bake for 45-50 minutes till golden, risen and a skewer poked within the centre comes out clear.

• STEP 2

  As quickly because the cake has come out of the oven, prick it throughout with a skewer. Combine collectively the cordial and additional sugar, then pour all around the cake. Cool within the tin, then fastidiously carry out to slice.