Lemon And Elderflower Birthday Cake

Processed with VSCO with g3 preset
Processed with VSCO with g3 preset

Lemon drizzle cake is probably my all-time favourite flavour and here I’ve changed it slightly by adding in some elderflower cordial, giving the whole thing a fragrant and fruity flavour.

It’s easy to make and the addition of elderflower in the cake mix and the drizzle poured onto the warm cake give it a beautifully floral spring feel.

And if it’s good enough for Harry and Meghan – then it’s worth trying out, this one was for my mum’s 70th birthday and I used edible flowers from Maddocks Farm for the decoration.


250g soft butter

250g caster sugar

250g self raising flour

The zest of 1 lemon

40ml elderflower cordial

2 eggs, at room temperature

For the syrup:

The juice of the 1 lemon

20ml elderflower cordial

200g caster sugar

For the top:

600g icing sugar

250g very soft butter

Juice of 1 lemon

Zest of 1 lemon

large tablespoon of elderflower cordial

How to make…

Preheat the oven to 170C/150 Fan/Gas 3 and line two 8inch tins with baking paper.

Mix the butter and sugar together until light, foamy and doubled in texture and add the eggs, one at a time (if the mixture curdles throw in a tablespoon of flour), and then pour in the elderflower cordial and lemon zest before you sieve in the flour.

Carry on mixing until everything is well combined and then spoon the mixture into the cake tin.

Use a spatula to smooth the mixture down and pop it in the oven for 45 minutes.

It’s ready when the cake sponge springs back to your touch, or a knife inserted into the middle comes out clean.

While the cake’s in the oven, get the syrup ready. Put the caster sugar, lemon juice and elderflower into a pan on the hob and simmer for three minutes then set aside.

When you take the cake out of the oven, prick it all over with a skewer and then drizzle the syrup into it and leave to cool for at least an hour.

Next make the icing, mix all of the ingredients together until you have a thick and smooth buttercream.

You can either swirl this onto your cake or if you have time, put it into a piping bag, snip off the end, and pipe mini blobs (there’s really no other word for them) all over the top of the cake. Finish with a sprinkle of lemon zest and edible flowers.



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