Lemon Elderflower Cake
This Lemon Elderflower Cake is a light and airy loaf cake featuring a moist lemon sponge infused with elderflower cordial. Topped with a sweet and tangy lemon drizzle, this cake is a perfect balance of floral and citrus flavors. Ideal for summer gatherings, afternoon tea, or even as a wedding cake, this elegant dessert is as delicious as it is beautiful.
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter softened
- 2 large eggs
- ½ cup elderflower cordial
- ¼ cup fresh lemon juice
- Zest of 1 lemon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup powdered sugar
- 2-3 tablespoons lemon juice
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a loaf pan.
- Prepare the Batter: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Combine Wet and Dry Ingredients: Gradually add the dry mixture to the butter mixture, alternating with the elderflower cordial and lemon juice. Mix until just combined.
- Bake the Cake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Make the Lemon Drizzle: While the cake bakes, mix the powdered sugar with lemon juice until smooth.
- Drizzle and Serve: Let the cake cool for 10 minutes in the pan, then transfer it to a wire rack. Drizzle the lemon glaze over the warm cake for the perfect finishing touch.
Notes
If elderflower cordial is unavailable, try using honey and a bit of floral tea for a similar effect. Pairs beautifully with a cup of Earl Grey tea or a glass of sparkling wine. Keep in an airtight container for up to 3 days, or freeze for longer storage.