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Elderflower and Almond Drizzle Loaf Cake

Tasha Stones' Elderflower and Almond Drizzle Loaf Cake

Serves 8

Hands on prep time: 30 mins

Bake time: 45 mins


For the sponge:

170g golden caster sugar

Zest of 1 unwaxed lemon

170g unsalted butter, room temperature

3 large eggs

80g ground almonds

100g gluten-free self raising flour

2 tbsp elderflower cordial

For the drizzle:

100ml elderflower cordial

30-50g golden caster sugar


  • Preheat oven to 160C (fan) or 170C (convection) and grease and line a large loaf tin (c. 14x24cm).

  • Rub sugar and lemon zest together with your fingertips until fragrant and the sugar is moist with the oil released from the lemon zest. If you have a stand mixer, you can use the paddle attachment on low speed to do this.

  • Beat the butter with the lemon sugar until light and creamy.

  • Beat in eggs gradually until fully incorporated.

  • Sift in half the ground almonds and half the gluten free flour and fold in gently until almost incorporated.

  • Add in the elderflower cordial and follow with the rest of the ground almonds and gluten free flour. Fold until incorporated.

  • Spoon mixture into loaf tin and gently spread evenly.

  • Bake for 45 minutes or until a skewer comes out clean.

  • Leave loaf in the tin. While it is hot, use a skewer to prick holes all over.

  • Spoon caster sugar evenly over to cover and spoon the elderflower cordial all over and let it soak in.

  • Leave to cool before removing from the tin and serving.

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itv |

Weekdays 9am