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Elderflower Lemon Drizzle Cake

Elderflower Lemon Drizzle Cake - featured image
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A moist, tender lemon cake infused with elderflower syrup and topped with a zesty, floral glaze. This easy spring dessert is perfect for brunch, afternoon tea, or any occasion that calls for a slice of sunshine.

Ingredients

Scale
  • 1/2 cup (115g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 3 large eggs, room temperature
  • 1/2 cup (120g) plain whole-milk yogurt (Greek yogurt or sour cream can be substituted)
  • Zest from 2 lemons
  • 1/4 cup (60ml) fresh lemon juice
  • 1 1/2 cups (190g) all-purpose flour, sifted
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon fine sea salt
  • 2 tablespoons elderflower cordial or syrup
  • 1 teaspoon vanilla extract
  • For the drizzle:
  • 1 cup (120g) powdered sugar
  • 2–3 tablespoons fresh lemon juice
  • 1–2 tablespoons elderflower cordial or syrup
  • Lemon zest (optional, for sprinkling on top)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a standard loaf pan (8.5×4.5 inches) and line with parchment paper, letting edges hang over for easy removal.
  2. In a large bowl, beat butter and sugar with a hand mixer on medium speed for 2–3 minutes until pale and fluffy.
  3. Add eggs one at a time, mixing well after each addition. Scrape down the sides as needed.
  4. Stir in yogurt, elderflower cordial, vanilla extract, lemon zest, and lemon juice. Mix until smooth (batter may look slightly curdled).
  5. In a separate bowl, sift together flour, baking powder, and salt.
  6. Add dry ingredients to wet mixture in two batches, gently folding with a spatula until just combined. Do not overmix.
  7. Pour batter into prepared loaf pan and smooth the top. Tap pan gently to release air bubbles.
  8. Bake for 45–55 minutes, until golden and a skewer inserted in the center comes out clean or with a few moist crumbs. Tent with foil after 35 minutes if browning too quickly.
  9. While cake bakes, sift powdered sugar into a bowl. Stir in lemon juice and elderflower cordial until you have a thick but pourable glaze. Adjust consistency as needed.
  10. Let cake cool in pan for 10 minutes, then lift out using parchment and transfer to a wire rack.
  11. While cake is still warm, poke top all over with a skewer. Spoon or pour glaze evenly over cake, letting it drip down the sides. Sprinkle with extra lemon zest if desired.
  12. Allow cake to cool completely before slicing. For neat slices, use a serrated knife and wipe between cuts.

Notes

For gluten-free, use a 1:1 GF flour blend. Dairy-free swaps include plant-based butter and coconut or almond yogurt. Glaze while cake is warm for best absorption. Let flavors develop overnight for even better taste. Add berries or herbs for seasonal variations.

Nutrition

Keywords: elderflower, lemon, drizzle cake, spring dessert, easy cake, moist cake, brunch, tea cake, floral cake, loaf cake

Find it online: https://bitefuljoy.com/elderflower-lemon-drizzle-cake-recipe-easy-moist-spring-dessert/