Lemon and Elderflower Cake

Lemon-Drizzle-Cake(Makes one 900g loaf)
100g soft margarine
175g caster sugar
175g self-raising flour
1 tsp baking powder
2 extra large eggs
4 tablespoons milk
Finely grated rind of one lemon

For the syrup
Juice of 2 lemons
100g castor sugar
2 tablespoons elderflower cordial

Pre-heat the oven to 180 degrees and fully line a 2lb (900g) loaf tin with baking parchment. Measure all ingredients for the cake into a large bowl/mixer and beat well. Make sure all the ingredients are well blended and the mixture is smooth. Turn the mixture into the prepared tin and level the surface lightly.

Bake in the pre-heated oven for 35-40 minutes or until the cake has shrunk slightly from the sides of the tin and springs back lightly when pressed with a finger. If the cake is baking too quickly and the top is becoming very coloured, cover with oiled tin foil.

Whilst the cake is baking, make the syrup. Place all ingredients in a saucepan and bring to the boil, immediately reduce the heat and simmer for 5 minutes stirring occasionally. When the cake comes out of the oven, pour over the syrup and leave to cool in the tin placed on a cooling rack until cool and ready to serve.