Elderflower & Lemon Drizzle Loaf Cake

This is a very simple cake to make but is also one of the most irresistible – lemon & elderflower what a perfect combination!
Servings: 10 yield(s)
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 60 mins
  • 200 g unsalted butter (softened plus extra to grease)
  • 200 g golden caster sugar
  • 2 tbsp elderflower cordial
  • 2 lemons (zest only)
  • 4 free range eggs
  • 200 g self raising flour
  • 1 tsp baking powder
  • For the drizzle
  • 1 lemon (juice only)
  • 2 tbsp water
  • 2 tbsp elderflower cordial
  • 70 g golden caster sugar
  1. Preheat oven to 180°C/fan 160°C/gas mark 4 and grease and line a loaf tin (8 x 21cm) with greaseproof paper.
  2. Mix together the butter and sugar, lemon zest and elderflower cordial until pale and creamy, then add the eggs one at a time. Slowly mixing altogether and then sift in the flour and baking powder and mix until well combined.
  3. Spoon the mixture into the prepared loaf tin and bake for 45 - 50 minutes until a thin skewer inserted into the centre of the cake comes out clean.
  4. Whilst the cake is baking prepare the drizzle by placing the lemon juice, water, elderflower cordial and sugar into a saucepan and heat gently until the sugar has dissolved completely. Prick the warm cake all over with a skewer or fork, then pour over the drizzle - the juice will sink in and the sugar will form a lovely, crisp topping.
  5. Leave in the tin until completely cool, then remove and serve. Enjoy!