Lemon Drizzle Ricotta Cake with Elderflower Syrup

Ingredients

Instructions

1. 1 Preheat your oven to 350°F (175°C). Grease and line a 9-inch round cake tin with parchment paper.
2. 2 In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
3. 3 Beat in the eggs one at a time, mixing well after each addition. Stir in the ricotta cheese, lemon zest, and lemon juice.
4. 4 In another bowl, combine the sifted flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, folding gently until just combined.
5. 5 Pour the batter into the prepared cake tin and smooth the top with a spatula. Bake for 35-40 minutes, or until a skewer inserted in the center comes out clean.
6. 6 While the cake is baking, prepare the elderflower syrup. In a small saucepan, combine the elderflower cordial, water, and sugar. Heat gently until the sugar dissolves completely. Set aside to cool.
7. 7 Once the cake is baked, remove it from the oven and let it cool in the tin for 10 minutes. Then transfer it to a wire rack.
8. 8 While the cake is still warm, prick the top with a skewer and drizzle the elderflower syrup evenly over the top, allowing it to soak in.
9. 9 Allow the cake to cool completely before slicing and serving. Enjoy with a cup of tea or coffee for a perfect treat.