Elderflower and Lemon Drizzle Loaf with a Lavender Glaze

Ingredients

• 2 cups all-purpose flour, sifted
• 1 cup granulated sugar
• 1 cup unsalted butter, softened
• 3 large eggs, beaten
• 1 cup elderflower cordial
• 1 tablespoon lemon zest, finely grated
• 1 teaspoon baking powder
• 1 teaspoon salt

• 1 cup lemon juice, freshly squeezed
• 1 cup granulated sugar

• 1 cup powdered sugar, sifted
• 2 tablespoons milk
• 1 teaspoon dried culinary lavender, finely ground

Method

1. 01
   Preheat your oven to 350°F (180°C). Grease and line a loaf tin with parchment paper.
2. 02
   In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
3. 03
   Gradually add the beaten eggs to the butter and sugar mixture, mixing well between each addition.
4. 04
   Stir in the elderflower cordial and lemon zest until well combined.
5. 05
   In a separate bowl, sift together the flour, baking powder, and salt. Gently fold the dry ingredients into the wet mixture until just combined.
6. 06
   Pour the batter into the prepared loaf tin and smooth the top with a spatula.
7. 07
   Bake in the preheated oven for 45-50 minutes, or until a skewer inserted into the center comes out clean.
8. 08
   While the loaf bakes, prepare the lemon drizzle by mixing the lemon juice and sugar in a small bowl until the sugar dissolves.
9. 09
   Once the loaf is baked, remove it from the oven and let it cool for 10 minutes in the tin. Pierce the top of the loaf several times with a skewer, then pour over the lemon drizzle.
10. 10
    Allow the loaf to cool completely before removing from the tin.
11. 11
    For the lavender glaze, mix the powdered sugar, milk, and ground lavender until smooth. Drizzle over the cooled loaf.
12. 12
    Serve the loaf sliced with a cup of tea for a delightful treat.