This lemon elderflower cake is a light and bouncy loaf cake loaded with the aroma of zesty lemons and fragrant elderflowers. The cake is made with a simple, one-bowl batter prepared with lots of lemon zest. After baking, I infused with homemade elderflower cordial. I adorned the loaf with our delectable no-fail cream cheese icing, lemon quarters, meringue puffs, and small sprays of elderflowers. This utterly moreish cake makes a great addition to afternoon tea and summer picnics.
More delicious baking recipes
Do you enjoy baking – and let’s be real eating – muffins and cupcakes as much as we do? Then also check out these cupcake and muffins recipes! From chocolate to caramel and fruits, we have a treat for every taste:
- Yummilicious Chocolate Cupcakes
- Scrumptious Red Velvet Cupcakes
- Blackberry Yogurt Cakes
- Movie Night Muffins
- Jenny’s Pumpkin Bat Cupcakes
- Cranberry Pistachio Muffins & DIY Cake Mix
- Very Vanilla Cupcakes
- Butterfly Cupcakes
- Laurice’s Blueberry Muffins
- Kate’s Chocolate Chip Muffins
- Chocolate Mousse Tart
Lemon Elderflower Cake
Prep Time: 1 hr
Baking Time: 1 hr – 1 hr 20 min
Yields: 1 loaf cake
The cake is made with cake flour, which gives the cake a fine crumb and soft texture. You can make cake four by measuring out 120 g (1 cup) all-purpose flour, remove 2 tbsp of the all-purpose flour with the same amount of cornflour (cornstarch.) Then sift together to combine the two ingredients. Alternatively, simply substitute all-purpose flour for cake flour instead.
For the lemon elderflower cake
- 225 g (1 cup / 2 sticks) unsalted butter, cut into cubes
- 200 g caster (granulated) sugar
- 4 eggs (UK & Europe: M / US, CA, AUS & NZ: L)
- 300 g (2 1/2 cups) cake flour, sifted (see tip above)
- the finely grated zest of two organic, unwaxed lemons
- 1/4 tsp salt
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 60 ml (1/4 cup) elderflower cordial
1) Prep work
Preheat the oven to 180°C (350°F/gas mark 4). Generously grease and flour a 900 g or 2 lb, non-stick loaf tin.
2) Mix the cake batter
To make the batter, add the butter, sugar, salt, and lemon zest into a large mixing bowl. Using a stand or hand-held mixer with the paddle attachment, cream on medium speed until fluffy. Add the eggs one at a time. Beat after each addition and occasionally scrape down the sides of the mixing bowl. Stir in the flour, baking powder, baking soda, and 60 ml (1/4 cup) elderflower cordial. Combine on low speed until blended.
3) Bake the cake
Pour the batter into the prepared loaf tin and bake for an hour to 1 hour and 20 minutes, until a cake tester or skewer inserted into the middle of the cake comes out clean. Allow cooling for 3 hours. Then release the cake from the tin and place on a cake plate.
4) Infuse and decorate the cake
Using a skewer, poke the top of the cake loaf in 1.5 cm (1/2 in) intervals. Pour 120 ml (1/2 cup) elderflower cordial over the cake. Ice the cake with cream cheese icing. Decorate with lemon slices and elderflowers.
Storage & Shelf Life
You can keep the lemon elderflower cake in the fridge for up to 4 days or undecorated in the freezer for a month. Always allow the cake to come to room temperature before enjoying it.
Thanks for stopping by
Thanks so much for visiting the Cottage Blog. Have some feedback you’d like to share? Leave a note in the comment section below!
If you enjoyed this article, please share it using the social media buttons you see at the bottom of the post.
And don’t forget to subscribe to our YouTube channel so you always get our latest tutorials and videos. It’s free!
Country Hill Cottage