"There´s nothing more delicious and simple to make than a lemon drizzle cake. The tangy fresh flavours of lemon and elderflower are perfect for Spring. This cake can be baked in a small bundt tin but is equally pretty as a loaf cake. The semolina helps the cake absorb the syrup, while the olive oil lends a subtle flavour. Make sure you use light olive oil not extra virgin which would be too strong a taste. This cake keeps well in an airtight tin for a couple of days, if it lasts this long!"
For the cake:
For the lemon syrup:
For the glaze:
Preheat your oven. Grease your bundt tin with a little butter, making sure to cover all creases and corners. Dust with flour and shake out any excess. If using a loaf tin, line with greased baking paper. Using a hand or stand mixer, whisk the eggs, sugar, lemon juice, zest and oil for a couple of minutes until well combined.
Add the yoghurt and stir it in with a balloon whisk.
Combine the flour, semolina, salt and bicarbonate of soda and sift over the bowl.
Stir everything together until the batter is smooth.
Transfer the batter into your prepared tin and level.
Bake for 35-40 minutes or until the cake is well risen, starting to come away from the edges of the tin and a skewer inserted in the centre comes out clean. Transfer to a wire rack and carefully turn out of the tin.
While the cake is baking, combine all the syrup ingredients apart from the cordial in a small saucepan. Bring to a simmer and continue to cook over very low heat until the syrup is slightly reduced. Remove the lemon peel and allow the syrup to cool. Stir in the cordial, if using.
Spoon the syrup over the cake while it is still a little warm. Keep drizzling the syrup until most is absorbed. Allow the cake to cool completely.
Put the icing sugar in a small bowl and gradually add enough of the syrup (or lemon juice) until you have a thick but pourable glaze. Drizzle it over the cake and decorate with a little lemon zest or candied peel.