26/10/2026
Golden Lemon and Elderflower Drizzle Cake
🍥 INGREDIENTS 🍥
225g Unsalted butter, softened
225g Granulated sugar
4 Large eggs
225g Self-raising flour
2 tablespoons Lemon zest
3 tablespoons Elderflower syrup
150g Powdered sugar
2 tablespoons Fresh lemon juice
1 whole lemon Fresh lemon slices
1/2 cup Fresh elderflower clusters
4-5 sprigs Lemon thyme sprigs
👨🏻🍳 DIRECTION 👨🏻🍳
Preheat your oven to 170°C (340°F) and grease a 20cm round cake tin. In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. Beat in the eggs one at a time, adding a spoonful of flour with each to prevent curdling. Fold in the remaining self-raising flour, lemon zest, and 1 tablespoon of elderflower syrup until just combined. Pour the batter into the prepared tin and bake for 45-50 minutes, or until a skewer inserted into the center comes out clean. While the cake is cooling, whisk together the powdered sugar, lemon juice, and the remaining elderflower syrup to create a thick but pourable glaze. Once the cake has cooled completely, pour the glaze over the top, allowing it to artfully drip down the sides. Immediately garnish with thin lemon slices, fresh elderflower blossoms, and lemon thyme sprigs to finish.