Lemon elderflower cake is a late spring standard in Europe, with a sweet floral flavour perfect for this time of year. This egg-free version is baked a loaf tin and has a simple coconut milk glaze.
In a smaller bowl, whisk together the milk, honey, olive oil, lemon zest and juice, and vanilla. Pour this mixture into the larger bowl and gently whisk until just combined. Don't over mix.
300 ml non-dairy milk, 120 ml honey, 60 ml olive oil, Zest two lemons, Juice two lemons, 2 teaspoons pure vanilla extract
Pour the cake batter into the prepared baking tin, and bake for 35-40 minutes, or until golden and a toothpick inserted comes out clean.
Remove the cake from the oven and cool on a rack for ten minutes before tipping out of the tin and cooling fully. The cake can be served warm if not glazing. If you are using the glaze, pour it over the cooled cake directly before serving and top with the lemon slices, berries, and elderflower.
Whisk the coconut milk, honey, and lemon juice together in a small bowl until frothy. This can be made slightly ahead of time, but will harden if refrigerated.
120 ml full-fat canned coconut milk, 2 tablespoons honey, 1 tablespoon lemon juice
Notes
• The glaze will soak into the cake if it's left on it. It doesn't taste bad, but it will soften slightly if stored with the glaze. * As mentioned above, honey is best for this cake if you eat honey.