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:
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.
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