Ingredients:
- 175g caster sugar
- 175g Champion Unsalted Butter (at room temperature + extra for greasing)
- 175g self-raising flour
- 1/2 tsp baking powder
- 3 eggs, beaten
- 75ml Champion Whole Milk
- Zest and juice of 2 lemons
- 1.5 tbsp elderflower cordial
- 1.5 tbsp granulated sugar
- 1 pinch of salt
Method:
- Preheat the oven to 180C/160C fan.
- Grease and line a loaf tin with baking paper.
- Cream the butter and caster sugar with an electric whisk until light and fluffy.
- Gradually add the beaten eggs, followed by the milk, flour, bakiing powder, salt, and half the lemon zest.
- Beat again until smooth and glossy.
- Pour into the tin and bake for 45-50 minutes until risen, a golden brown colour and a skewer poked in the middle comes out clean.
- In a small bowl, combine 1 tbsp granulated sugar, elderflower cordial and lemon juice to make a syrup.
- While the cake is still warm, prick it all over with a skewer, brush with syrup, and sprinkle sugare and leftover lemon zest.
- Cool completely before slicing into wedges to serve.
- Will last 2-3 days in an airtight container.
