Gluten free lemon and elderflower loaf cake
A light lemon loaf soaked in elderflower syrup, with a crisp sugar top.
- Time1 hr 10
- LevelEasy
- Costabout £0.30 a head
- Oven170°C (150°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oven to 170°C (150°C fan). Line a 900 g loaf tin with baking paper.
- 2
Beat the butter and sugar for 3 minutes until pale. Add the eggs one at a time with a spoonful of flour each to stop it curdling.
- 3
Fold in the rest of the flour, baking powder, xanthan gum and lemon zest. Stir in the milk to a soft dropping consistency.
- 4
Spoon into the tin and bake for 45 minutes, until golden and a skewer comes out clean.
45 min - 5
Warm the elderflower cordial with the sugar and the juice of one lemon until the sugar melts, about 2 minutes.
2 min - 6
Prick the hot cake all over with a skewer and spoon over the syrup slowly. Cool completely in the tin before slicing.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.