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 minutes mins
Cook Time50 minutes mins
Cooling Time2 hours hrs
Total Time3 hours hrs 10 minutes mins
Course: Dessert
Cuisine: British
Servings: 10 slices
Calories: 412kcal
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
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.
- 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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Calories: 412kcal | Carbohydrates: 57g | Protein: 5g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 87mg | Sodium: 134mg | Potassium: 91mg | Fiber: 1g | Sugar: 40g | Vitamin A: 514IU | Calcium: 36mg | Iron: 1mg