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5.0 from 9 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 Time
20 mins
Cook Time
20 mins
Cooling Time
2 hrs
Total Time
3 hrs 10 mins
Servings: 10 slices
Calories: 412 kcal
Course: Dessert
Cuisine: British

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

Instructions

    Cup of Yum
  1. To make the sponge, use a hand mixer to cream together the butter and sugar.
  2. Add the eggs one by one, beating well after each addition.
  3. Sift in the flour and baking powder, add the milk and lemon zest, and mix to get a thick batter.
  4. Preheat the oven to 170 degrees Celsius (340 Fahrenheit).
  5. Butter and flour a loaf tin, then spread the butter well.
  6. Bake for 50 minutes or until a skewer inserted in the middle comes out clean.
  7. To make the drizzle, mix the lemon juice, elderflower cordial and sugar.
  8. As soon as the cake is out of the oven, drizzle it well, then leave it to cool completely.
  9. 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.

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
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Nutrition Information

Calories 412kcal (21%) Carbohydrates 57g (19%) Protein 5g (10%) Fat 16g (25%) Saturated Fat 10g (50%) Polyunsaturated Fat 1g Monounsaturated Fat 4g Trans Fat 1g Cholesterol 87mg (29%) Sodium 134mg (6%) Potassium 91mg (3%) Fiber 1g (4%) Sugar 40g (80%) Vitamin A 514IU (10%) Calcium 36mg (4%) Iron 1mg (6%)

Nutrition Facts

Serving: 10slices

Amount Per Serving

Calories 412

% Daily Value*

Calories 412kcal 21%
Carbohydrates 57g 19%
Protein 5g 10%
Fat 16g 25%
Saturated Fat 10g 50%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 4g 20%
Trans Fat 1g 50%
Cholesterol 87mg 29%
Sodium 134mg 6%
Potassium 91mg 2%
Fiber 1g 4%
Sugar 40g 80%
Vitamin A 514IU 10%
Calcium 36mg 4%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.