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
Preheat the oven to 180C/ Fan160C/Gas Mark 4. Grease a (20cm) round, deep loose-based tin and base line with baking parchment.
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.
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.
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.
Use fresh lemon for a zingy taste