Lemon and Elderflower Drizzle Cake, a beautifully moist loaf cake that has a fluffy sponge, gorgeous lemon and elderflower drizzle, and an elderflower glaze, the best dessert for your garden party. It's a quick and easy recipe that will be enjoyed by the whole family.
Inspired by the ever popular Mary Berry's Moist Lemon Drizzle Cake Recipe, this elderflower drizzle cake has a delicate sweet-tart touch that makes is a bit hit for your Afternoon Tea party.
And with the upcoming Queen's Platinum Jubilee, there was never a better time for a fabulous garden or street party celebration. And I can't think of a better dessert to go down so well with that English cuppa.
I absolutely love drizzle cakes, and my Winter version Orange Drizzle Cake is as delicious as the more summery lemon or/and elderflower cakes. If the sponge is amazing as soon as it comes out of the oven, the drizzle and glaze take it to the very next level.
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Ingredients:
Start by having the sponge ingredients ready - the butter needs to be soft, the eggs and milk at room temperature. The list all of the ingredients needed for the sponge: self-raising flour, baking powder, butter, eggs, milk and lemon zest.
How to make the sponge
It's a super simple sponge that uses a few ingredients that are widely available in any supermarket:
- using a hand mixer, beat the soft butter with the sugar until you get a creamy mixture
- add the eggs one by one, mixing well after each addition
- sift in the flour and baking powder, and pour over the milk
- add the lemon zest and it to get a thick batter
- flour and butter a loaf tin, and spread the batter
- bake at 170 degrees Celsius (340 Fahrenheit) for 50 minutes or until a skewer inserted in the middle comes out clean
How to make the lemon and elderflower drizzle
The drizzle is super simple: mix the elderflower cordial with the lemon juice of one lemon, add the sugar and mix well.
As soon as the cake is out of the oven, drizzle it over - the cake will soak the drizzle a lot better when it's hot, rather than after it cools down.
How to make the elderflower drizzle
After the cake is drizzled, leave it to cool completely before adding the glaze. This is super easy to make: sift the icing sugar, and add the elderflower cordial.
Mix it well into a smooth paste and it's runny enough to be drizzled over the cake, but not too runny.
Tips and tricks
This recipe is pretty much failproof -there isn't much that could go wrong when baking it. However, here are a few tips to ensure a perfect bake:
- the butter must be soft, but not melted - a hard butter won't be creamed well, and the texture of the cake will not be right
- beat the butter and the sugar well, the creamier, the better, as this will give the cake a nice rise
- grease and flour the loaf tin well, otherwise the cake will be difficult to remove - to pop it out, run a sharp knife around the edges of the cake
- leave to bake undisturbed for at least 40 minutes - the cake might sink in the middle if it's removed too early
And that's it - a delicious cake that will no doubt disappear quickly. Do give it a go!
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Lemon and Elderflower Drizzle Cake, a beautifully moist loaf cake that has a fluffy sponge, gorgeous lemon and elderflower drizzle, and an elderflower glaze, the best dessert for your garden party. It's a quick and easy recipe that will be enjoyed by the whole family.
- 175 g butter, soften
- 175 g granulated sugar
- 3 eggs
- 225 g self-raising flour
- 1 teaspoon baking powder
- zest of one lemon
- 2 tablespoon milk
- 100 ml elderflower cordial
- juice of one lemon
- 30 g granulated sugar
- 150 g icing sugar
- 2 tablespoon elderflower cordial
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To make the sponge, use a hand mixer to cream together the butter and sugar.
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Add the eggs one by one, beating well after each addition.
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Sift in the flour and baking powder, add the milk and lemon zest, and mix to get a thick batter.
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Preheat the oven to 170 degrees Celsius (340 Fahrenheit).
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Butter and flour a loaf tin, then spread the butter well.
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Bake for 50 minutes or until a skewer inserted in the middle comes out clean.
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To make the drizzle, mix the lemon juice, elderflower cordial and sugar.
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As soon as the cake is out of the oven, drizzle it well, then leave it to cool completely.
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To make the glaze, mix the sifted icing sugar with cordial to get a smooth, just runny mixture that will be drizzled over the cake.
Recipe Video
- Click on the US Customary link to see the measurements displayed in cups and ounces
- The servings can be adjusted by clicking the number next to Servings.
- the butter must be soft, but not melted - a hard butter won't be creamed well, and the texture of the cake will not be right
- beat the butter and the sugar well, the creamier, the better, as this will give the cake a nice rise
- grease and flour the loaf tin well, otherwise the cake will be difficult to remove - to pop it out, run a sharp knife around the edges of the cake
- leave to bake undisturbed for at least 40 minutes - the cake might sink in the middle if it's removed too early
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