Lemon and Elderflower Drizzle Cake

5 from 3 votes

Lemon and Elderflower Drizzle Cake

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.

Prep Time20

Cook Time50

Cooling Time2

Total Time3 10

Course: Dessert

Cuisine: British

Servings: slices

Calories: 412kcal

Author: Daniela Apostol

Ingredients

For the sponge

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

For the drizzle

100 ml elderflower cordial
juice of one lemon
30 g granulated sugar

For the glaze

150 g icing sugar
2 tablespoon elderflower cordial

Metric - US Customary

Instructions

To make the sponge, use a hand mixer to cream together the butter and sugar.
Add the eggs one by one, beating well after each addition.
Sift in the flour and baking powder, add the milk and lemon zest, and mix to get a thick batter.
Preheat the oven to 170 degrees Celsius (340 Fahrenheit).
Butter and flour a loaf tin, then spread the butter well.
Bake for 50 minutes or until a skewer inserted in the middle comes out clean.
To make the drizzle, mix the lemon juice, elderflower cordial and sugar.
As soon as the cake is out of the oven, drizzle it well, then leave it to cool completely.
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.

Video

Notes

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

Nutrition