[header] How to make elderflower and lemon drizzle cake [title] Preheat the oven to 180ºc, fan 160ºc, or gas mark 4. [step] Grease a (20 cm) round, deep loose-based tin and baseline with baking parchment. [title] Place the butter, sugar and lemon zest in a large bowl.
[header] How to make elderflower and lemon drizzle cake [title] Preheat the oven to 180ºc, fan 160ºc, or gas mark 4. [step] Grease a (20 cm) round, deep loose-based tin and baseline with baking parchment. [title] Place the butter, sugar and lemon zest in a large bowl.
[step] Whisk well but not too vigorously or you may cause the sugar and lemon zest to separate; this will not affect the glaze consistency. [title] Slowly pour the lemon liquid into the beaten sugar and lemon zest mixture. [step] If you don't have any butter, you can use a spoon to lightly mash the butter and sugar. [title] Beat the butter and sugar together (2 to 3 times) with a stand mixer on low speed. [step] Use an electric whisk to beat the butter and sugar together until they are pale and fluffy. [title] Gradually add the eggs, whisking well between additions. [step] Make sure to evenly coat both surfaces, in readiness for each ingredient. [substeps] If using a single piece of cupcake for double-glazing, add the lemon zest first.