225g/8oz butter, softened
225g/8oz caster sugar
4 large eggs
225g/8oz self-raising flour, sifted
zest and juice 1 lemon
100ml/4floz Belvoir Elderflower Cordial
30ml/ 2 tbsp granulated sugar
1 Preheat the oven to 180C/ Fan160C/Gas Mark 4. Grease a (20cm) round, deep loose-based tin and base line with baking parchment.
2 Place the butter sugar and lemon zest in a large bowl. Use an electric whisk to beat the butter and sugar together until they are pale and fluffy. Gradually add the eggs, whisking well between additions and adding 2 tbsp of the flour with the last egg - this will prevent curdling.
3 Sift over the remaining flour, then gently fold in with a metal spoon along with 2 tbsp hot water. Spoon into the prepared tin, level the surface and bake for 45-50mins or until it is shrinking away from the sides of the tin. A fine skewer inserted in the centre should come out clean. Cool in the tin for 5 mins.
4 Squeeze the lemon juice, then sieve to remove the bits, stir in the cordial. Use the fine skewer to prick the cake all over, pour over the syrup then sprinkle over the sugar - it should sink in but leave a crunchy crust. Leave to cool completely, before removing the cake from the tin. Serve in wedges.
Recipe courtesy of Belvoir