For the cake
175g caster sugar
Zest of 2 lemons
3 large eggs
160g self-raising flour or 160g plain flour + 11g bicarbonate of soda
Juice of 1 lemon
For the drizzle
Juice of 1 lemon
110g caster sugar
2 tbsp elderflower cordial
Preheat the oven to 160°C (fan)/Gas mark 4. Line the loaf tin with baking paper or a paper liner.
Cream together the butter and sugar until light and fluffy.
Add the lemon zest and mix until evenly combined. Add the eggs a little at a time, beating well after each addition until the mixture is light and fluffy again.
Fold in the self-raising flour until the cake mix is even.
Finally stir through the juice of 1 lemon. Don’t worry if the mixture curdles, the acidity from the lemon juice will often do that.
Fill the loaf tin with cake mixture. Level the top roughly with the back of a spoon and bake in the oven for 50 minutes. Do check the oven after 35 minutes and if the crust is going very dark cover it with a sheet of foil for the remaining baking time.
Remove the cake from the oven and mix together the drizzle: lemon juice, elderflower cordial and sugar, stirring well to combine. The sugar will still be granular in the mixture.
Keep the cake in the tin and using a skewer prick holes right across and all around the top of the cake-aim to go three quarters of the way throught the cake, not right to the base. Lots of holes are needed for the syrup to soak the cake evenly.
Now spoon the drizzle over the cake slowly, allowing it to run down the skewered holes before adding another spoonful. Make sure you evenly cover the entire top of the cake until all the drizzle has been added. Set aside for the cake to cool completely and then remove from the tin and serve.