Elderflower and lemon drizzle cake

(150 ratings)
Elderflower and lemon drizzle cake
Elderflower and lemon drizzle cake
  • Serves: 12

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Cheap as chips

This Elderflower and lemon drizzle cake recipe is a tangy cake sure to be a spring tea-time favourite and is perfect for Mother's Day or an Easter party. Treat your family to this tasty recipe. This recipe will take around 1hr and 5 mins to prepare and bake. This elderflower drizzle cake serves 12 people - it's perfect for sharing! It takes only 4 steps to make this mouth-watering bake. It's all about the flavour and the soft, moist sponge which is bursting with citrus, summer tastes. Store leftovers in an airtight container or cake tin for up to 3 days - if it's not all eaten by then! This cake is great for bake sales too as it's really easy to make, cheap to produce and will be a popular hit. It's a classic British bake!


  • 225g/8oz butter, softened
  • 225g/8oz caster sugar
  • 4 large eggs
  • 225g/8oz self raising flour, sifted
  • zest and juice 1 lemon
  • 100ml/4floz elderflower cordial
  • 30ml/ 2 tbsp granulated sugar

Use fresh lemon for a zingy taste


  1. Preheat the oven to 180C/ Fan160C/Gas Mark 4. Grease a (20cm) round, deep loose-based tin and base line with baking parchment.
  2. Place the butter sugar and lemon zest in a large bowl. Use an electric whisk to beat the butter and sugar together untl they are pale and fluffy. Gradually add the eggs, whisking well between additions and adding 2 tbsp of the flour with the last egg - this will prevent curdling.
  3. Sift over the remaining flour, then gently fold in with a metal spoon along with 2 tbsp hot water. Spoon into the prepared tin, level the surface and bake for 45-50mins or until it is shrinking away from the sides of the tin. A fine skewer inserted in the centre should come out clean. Cool in the tin for 5 mins.
  4. Squeeze the lemon juice, then sieve to remove the bits, stir in the cordial. Use the fine skewer to prick the cake all over, pour over the syrup then sprinkle over the sugar - it should sink in but leave a crunchy crust. Leave to cool completely, before removing the cake from the tin. Serve in wedges.

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  • 4
(150 ratings)

Your comments


Just made this cake and I'm wondering has anyone tried freezing it?


I am going to be making this cake soon, and I have a question about the cordial. I only have an Elderflower & Lemon cordial. Is this the same one that you used, or did you use a pure Elderflower cordial? If not, would I just leave the lemon zest and juice out of this recipe?

Pat newbie baker

My first cake & it was spot on; the cordial really kept the cake moist. I baked it in a loaf tin for better slicing & used 2 lemons to further improve the flavour. I'm now looking for an elderflower essence to further improve the taste.

Vernon Levy

It worked first time and was well received by staff and pupils at the school where I work. There's not enough stars available to give it my rating so five will have to do.


This is fab as I'm not great at cakes! Just made this with my Ma's homemade elderflower cordial - served with a cuppa on a grey day but it's the taste of summer!


Absolutely fabulous cake - very easy to make and tastes delicious even making a low fat low sugar version. Turns out just like the picture every time!

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