Categories: July

Ingredients

• 100g butter, softened
• 100g golden caster sugar
• 2 eggs, lightly beaten
• 100g self-raising flour
• zest of 1 lemon
• 3 tbsp elderflower cordial
• 50g icing sugar

Directions

1. Preheat the oven to 180˚C/fan 160˚C/gas 4. Line a bun tin with 9 cup cases.

2. Put the butter and sugar in a mixing bowl and beat until soft and creamy. Gradually beat the eggs into the creamed cake mixture, until smooth. Mix in the flour, lemon zest and 2 tbsp cordial, until smooth. Divide the mixture between the cup cases and bake for 15-18 minutes, until risen, golden and just firm to the touch. Allow to cool on a wire rack.

3. Meanwhile, mix the icing sugar and remaining cordial, until smooth but just thick enough to pipe. Spoon into a plastic piping bag, snip the end and drizzle or pipe over the cakes. Store the cakes in a cake tin for up to 3 days.

Email to a friend | Print this recipe | Back