Lemon Elderflower Cake

lemon elderflower.jpg

I am back! After months of recipe testing, months of photo shooting, weeks of constant writing, days of proofreading more than 125 recipes, I can definitely say I am back with a vengeance. Thank you for sticking around while I was preparing my new cookbook.

I am sharing with you this cake, which kept me company during the long hours in front of my laptop. I was in fact, I was hooked on this cake, its’ lemony taste and aroma. Its buttery and zesty and perfect with a cup of tea or coffee. It’s like a lemon drizzle cake but I added elderflower tea in the syrup to make it even more aromatic and somewhat …”royal”.


For the syrup:

  • ½ cup elderflower tea
  • 2 Tbs granulated sugar
  • 2 Tbs lemon juice

 For the cake:

  • 250 grams unsalted butter
  • 1 ¼ cup granulated sugar
  • 2 Tbs lemon zest
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1 ¾ cup all-purpose flour
  • 1 ½ tsp baking powder
  • ¼ tsp salt
  • ½ cup whole milk

For the glaze:

  • 1 cup icing sugar
  • 2 Tbs lemon juice


First make the syrup by mixing all ingredients together in a small saucepan. Bring to boil and remove from heat. Let it cool to room temperature. You can transfer in the fridge to speed up the process.

Make the cake: Preheat oven to 175 C, fan. Line the sides and bottom of a 12 x 25 cm loaf pan with greaseproof paper. Leave some paper hanging from the sides.

Beat butter, sugar and lemon zest until pale and fluffy. Add eggs one at a time, beating well after each addition. Beat in vanilla extract.

Sift flour with baking powder and salt. Add about 1/3 of the flour mixture to the butter/egg mixture. Beat until combined. Add milk and remaining flour. Beat until combined.

Transfer mixture to prepared pan. Bake for 45-55 minutes until a cake tester comes out clean. As soon as cake comes out of the oven, take a wooden skewer and prick all over. Brush the syrup on its entire surface. It may seem like a lot but it’s not.

Let the cake cool in the pan for 30 minutes. Using the paper lift the cake out of the pan. Transfer in a serving plate. Discard the paper.

Make the glaze by mixing the icing sugar with the juice in a small bowl.

Once the cake has cooled to room temperature, drizzle with the glaze. Garnish with some extra lemon zest if you like. Let the glaze set, slice and serve.


5 thoughts on “Lemon Elderflower Cake

  1. Gia sou Galatia! Polli orea i sintagi sou! Ginete kai me portokali i sisibtagi? Einai polli orees i sintages pou mas dixnis stin ekpompi “Xrises sintages”! Exo mia aporia gia to “Baboffe”! Posi apo tin posotita krwkas galaktos xtipas se ssabtigi? 8a mporouses na mas di3is pos ginete to “Nutella brioche bread”, SpiSp pralina, Mershmallows, Nutella keik (pou exis sto site) , Daxtila kirio kai koupes! Kali sinexia kai kali epitixia me to vivlio sou!


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