elderflower syrup loaf

i often wonder how i turned from ‘zero baking skills’ to ‘quite decent baker’. last weekend, for example, i took a cake to our hiking trip for everyone to enjoy. and enjoy it they did. i was even called ‘their cake diva’. and how fabulous is that? only ‘queen of fucking everything’ would have been better, hehe. i know for some people baking is hard (because it always was for me). it means you really have to stick to the recipe, you have to make sure you prepare everything correctly and ahead (room temperature butter, anyone?), it means you have to sieve the flour even though you don’t feel like doing anything as boring or seemingly useless, at all. and the reward for the often bland and time consuming processes then is so totally worth it: a good cake to make you and others happy. period. that alone is so totally worth wasting away your time at the oven. and even the occasional unsuccessful output. ahem.
my grandma used to make this cake all the time, whenever we were (or weren’t) visiting: the lemon loaf. well, i have to say it’s never been my favorite. probably because it’s tendency to be too dry, oftentimes. what i do like, however, is when a basic loaf is juicy and fragrant. this is where this recipe ads a spin to things. it means you don’t soak the loaf with lemon juice like your granny does. it means you gently enhance it by adding elderflower syrup to the finished loaf. 
elderflower syrup loaf
recipe in german on sistyle
for 1 loaf pan (30cm)
preparation time: 30 minutes
baking time: 60 minutes
ingredients:
200 g butter, room temperature
200 g sugar
1 tsp. vanilla extract
1 large pinch salt
4 large eggs
200 g flour
100 g almond meal
3 tsp. baking powder
100 g full fat or greek yoghurt
150 ml elderflower syrup
confectioners’ sugar & flowers for garnish
directions:
preheat the oven to 160 c / 320 f. grease a loaf pan with (melted) butter and dust it lightly with flour. put in the fridge to set. put the soft butter, sugar, vanilla extract and salt in a bowl and mix with a handmixer for 3-4 minutes until creamy. add eggs one by one and continue to mix, until the sugar has dissolved wholly. combine the flour, almond meal and baking powder in another bowl, then sieve into the mix, alternating with the yoghurt, until incorporated. 
fill the dough into the loaf pan and bake, in the middle of the oven, for 55 – 60 minutes. right after baking, while still in the pan, pierce the loaf with a wooden skewer several times all over, then pour the elderflyer syrup over it. let rest for a while, then remove from the pan and turn onto a cake wire rack to cool completely. before serving, dust with confectioners’ sugar. 
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