125g unsalted butter, softened

175g caster sugar

2 eggs

Zest of 1 lemon

175g self-raising flour

1/4 teaspoon of salt

4 tbsp milk

100g icing sugar

4 tbsp elderflower cordial

Zest of 1 lemon

Preheat oven to 180°C (160°C fan-forced). Adjust oven shelf to lowest position, place an oven tray on the shelf.

Triple-sift flour into a medium bowl, add salt.

Cream together the butter and sugar, beat in eggs and lemon zest.

Add flour and salt, mix until smooth. Add milk.

Spoon mixture into prepared pan and bake for 50-45 minutes in the oven, until a skewer comes out clean.

Mix icing sugar and elderflower cordial which will form a runny icing.

Once cake is baked remove from oven and poke holes into top cake with skewer.

Pour runny icing over the hot cake. Top with lemon zest.

(Text by bauersyndication.com.au / Additional reporting by Natalya Molok)