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elderflower and lemon drizzle cake

Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Course cakes, Dessert


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


  • Preheat oven to 350°F. Grease an 8" round pan, preferably one with a removable bottom (a springform pan will also work) and line the bottom with parchment.
  • Add the butter, sugar and zest to the bowl of stand mixer and with the whisk attachment, beat until light and fluffy.
  • Add the eggs one at a time, adding 2 tablespoons of flour with the last egg, whisking until incorporated.
  • Sift the flour over the bowl, add 2 tablespoons of hot water, then fold in gently until no dry flour is visible.
  • Spoon the mixture into the prepared pan, smoothing the top. Bake for 45–50 minutes. The cake should be shrinking away from the sides of the pan and a toothpick inserted into the center of the cake should come out clean. Remove from the oven and cook in the pan for about 5 minutes.
  • Mix the lemon juice and elderflower cordial together.
  • Using a fine skewer, poke holes all over the surface of the cake then pour the lemon/elderflower syrup evenly over the top followed by an even sprinkling of sugar. The sugar should sink in but still leave a crunchy crust.
  • Cook completely in the pan before removing.
Keyword drizzle, drizzle cake, elderflower, lemon, sponge cake, Sweets