Dairy-free elderflower and lemon cake

This week I wanted to try out a cake I had chosen to make for a very special occasion in June. On the day itself it will be decorated with a light lemon glaze and flowers, but this time I just wanted to get the flavour and texture right, so I kept it simple. The recipe I used as inspiration is on Saretta's blog), but I adapted the quantities and some ingredients in order to make the cake extra light, fluffy and fresh. Several people have tasted it and they all reacted enthusiastically! The only thing I might do differently next time, is using a slightly bigger cake tin. The one I used had a diameter of 23cm and while pouring the batter I noticed the tin was much fuller than usual. The cake had risen a lot in the oven and the upper part of it darkened rather quickly, which fortunately could be easily solved by covering it with aluminium foil halfway baking time. Ingredients for 1 cake - 230g wheat flour - 135g sunflower oil - 110g sugar - 8g baking powder - 70mL elderflower cordial - 60g almond milk - juice and zest of 1 organic lemon - 4 medium eggs - a pinch of salt Preheat the oven at 170 degrees Celsius. Grease a cake tin with some oil and dust it with flour or line it with parchment paper. I used one of 23cm but if you have a slightly bigger one, I would advise you to use it instead. Break the eggs in a bowl, add the sugar and beat together until the mixture is light and frothy (about 5 minutes). I used a mixer, medium power. When the batter has the right consistency, add the elderflower cordial, almond milk, lemon zest and juice and the sunflower oil and mix it shortly again. Sieve the flour, baking powder and salt into the bowl, making sure you don't add it all at once or lumps will form. With a spatula, mix gently until the batter is smooth. Transfer it to the cake tin you prepared earlier and put in the middle of the oven for 40 minutes. If you are using a smaller tin, like I did, you might notice the top of the cake is darkening quickly. In that case, just cover it with aluminium foil. The cake will continue cooking without browning. To check whether the cake is done, you should insert a skewer in the centre and if it comes out clean, then you're done! Let it cool, then remove from the tin and decorate, if you wish. Enjoy!