Lemon loaf with elderflower and vanilla

Recipe by:

Moist and velvety in texture, this lemon loaf is elevated by elderflower cordial and a hint of vanilla

Lemon loaf with elderflower and vanilla

SERVES

8

PEOPLE

PREP TIME

15

MINUTES

COOKING TIME

45

MINUTES

CUISINE

COURSE

Baking

Method

  1. Preheat your oven to 180°C and line a 2lb loaf tin with baking parchment.

  2. Stir the flour, caster sugar and zest together in a large bowl.

  3. In a separate bowl beat the juice, elderflower cordial, vanilla, eggs and olive oil. When this is well blended add it to the dry ingredients.

  4. Scoop the batter into the prepared tin and bake for 45 minutes or until a skewer come out clean. Allow to rest in the tin until it is cool enough to handle then place on a wire rack to cool completely.

Ingredients

  • 335g self raising flour, sieved

  • 170g golden caster sugar

  • zest of 2 lemons

  • 100ml lemon juice

  • 125ml elderflower cordial

  • 2 tsp vanilla essence

  • 3 eggs, lightly beaten

  • 4½ tbsp olive oil

Method

  1. Preheat your oven to 180°C and line a 2lb loaf tin with baking parchment.

  2. Stir the flour, caster sugar and zest together in a large bowl.

  3. In a separate bowl beat the juice, elderflower cordial, vanilla, eggs and olive oil. When this is well blended add it to the dry ingredients.

  4. Scoop the batter into the prepared tin and bake for 45 minutes or until a skewer come out clean. Allow to rest in the tin until it is cool enough to handle then place on a wire rack to cool completely.