Lemon and elderflower cake recipe

The flavour pairing of choice for the Royal Wedding, we can’t get enough of lemon in baking and with the seasonal addition of elderflower, the standard drizzle loaf gets a pretty lift...

Adorn with edible blooms, candied lemon slices or sugar flowers for a very special afternoon tea….


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For the cake

  • 175g salted butter, softened
  • 175g golden caster sugar (Billingtons)
  • 3 organic eggs
  • 140g self-raising flour
  • 85g ground almonds
  • grated zest and juice of an unwaxed lemon
  • ½ tsp baking powder
  • 100ml milk (optional condensed milk for a really rich cake)

For the drizzle

  • 4 tbsp elderflower cordial
  • 4 tbsp white or golden granulated sugar


Preheat the oven to 160˚C/140˚C fan /gas mark 3. Grease and line a 2lb/900g loaf tin with baking paper or use a loaf tin liner.
Grate the zest of your lemon then roll on the board before slicing in half and squeezing for juice.
Cream together butter and sugar until light and fluffy. Beat in eggs, flour, almonds, baking powder, lemon and milk until combined and smooth. Pour batter into prepared loaf tin and bake for 45-50 mins until golden, risen and a skewer inserted in the centre comes out clean.
As soon as cake is out of the oven, leave in the tin and prick the top all over with a skewer. For the drizzle, mix together the cordial and sugar then pour over the top of the cake allowing it to run down the holes. Leave to cool in the tin before carefully lifting out to serve.
Last updated 11 months ago

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