a cake for the weekend : elderflower drizzle cake




In this warm weather, iced elderflower cordial is the perfect drink and we have been happily sipping glass after glass over the last couple of weeks.  My most recent batch of homemade cordial has almost disappeared but there was just enough left to bake a summer treat. Elderflower Drizzle Cake is moist and buttery, fragrant with the essence of elderflower and a hint of lemon. The perfect thing to nibble on a balmy afternoon. If you have a bottle of elderflower cordial in the house, whether homemade or shop bought, I urge you to give it a try.

Elderflower Drizzle Cake

225g butter (softened)

225g caster sugar

4 large eggs

225g self-raising flour

zest and juice of 1 lemon

100ml elderflower cordial plus 2 tbsp

2 tbsp granulated sugar


Preheat oven to 180 degrees, gas mark 4. Grease and line a 19cm, deep tin.

Cream butter, sugar and lemon zest.

Gradually add eggs, beating well between additions and adding 2tbsp flour with the last egg.

Sift over and fold in the flour using a metal spoon. Stir in the 2tbsp elderflower cordial.

Bake for 45-50 minutes or until a skewer comes out clean.

Whilst the cake is baking, squeeze the lemon and combine the juice with the 100ml elderflower cordial.

When the cake is cooked, prick several times with a skewer and pour over the cordial and lemon juice mixture. Sprinkle over the sugar.

Cool in the tin on a wire rack.

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