Lemon and Elderflower Yoghurt Cake

Hello Summer! It’s been a while. This, right here, is my ultimate summer cake. It’s packed full of lemons with a very generous lemon and elderflower syrup, perfect for picnics and little afternoon teas. It’s soft and delicate in the middle and very flan like from the extra whipping of the eggs (when recipes say whisk for 5 minutes, we really mean it), your cake will be deliciously soft and very light.

Ingredients for cake

• 3 Free Range Eggs (Burford Brown from Clarence Court)

• 180g caster sugar

• 280g self raising flour

• 300g greek yoghurt

• 3 lemons (juiced and grated)

• 100ml vegetable oil

• 1 tsp vanilla extract

Ingredients for syrup and rind

• 100g granulated sugar

• 2 tbsp elderflower (from Buy Whole Foods Online)

• 2 Lemons (one juiced, the other sliced into slices)

• 3 tbsp water

Method

1. In a bowl, whisk for 5 minutes, your egg and your sugar until almost double in size and beautifully fluffy and pale. Add in your lemon juice and your grated lemon and stir.

2. Add in your yoghurt, flour, vanilla extract and your oil and stir until just combined. Don’t over stir your flour.

3. Bake in the oven for 35-40 minutes until golden on top and a skewer comes out nice and clean.

4. Whilst your cake is baking, make your syrup.

5. Pour your sugar into a saucepan along with your lemon juice, elderflower, lemon slices and your water and bring to medium heat. Cook until thick and glossy. At this point, your slices can be taken out and the middle scraped away leaving just the rind. Perfectly edible.

6. Pour your syrup through a fine mesh sieve and when your cake is ready, poke some holes using the skewer and pour your syrup and rind over to the top. Leave for a few minutes to let the juices seep through and enjoy.

7. Best served whilst warm with a good helping of clotted cream.