A delicious Lemon Elderflower Drizzle cake thats fit for a Royal Wedding or at least for a party celebrating the Wedding of Prince Harry and Meghan Markle 😀
Steve’s Kitchen, is FREE consider Becoming a Patreon we Love our Patreons, they keep the show Rolling
Or send some Love through PayPal every little helps.. ❤
How to make Lemon Elderflower Drizzle Cake
Prep Time: 10 minutes
Cook Time: 25 Minutes
Oven Temperature: 170C /325F
For the Batter
- 150g / 5oz of Butter
- 150g / 5oz of Sugar
- 150g / 5oz of Self Raising Flour
- 150g / 5oz of Eggs Approx 3
- 2 tablespoons of Elderflower Cordial
- Zest and juice of 1/2 a Lemon
For the Drizzle Syrup
- 1/2 of a cup of Sugar
- 1/2 of a cup of Water
- 1/4 of a cup of Elderflower Cordial
- Juice of a Lemon
For the Icing
- 150g / 5oz of Powdered / Icing Sugar
- 5 teaspoons of Water
- Zest of a Lemon
For products we use in this video visit Here
Watch the full Video Tutorial
- Start by creaming together the butter and the sugar to a smooth paste. Add in the lemon juice, zest and elderflower cordial and mix through. Beat the eggs into the batter and pour in the flour. Mix until you have a smooth thick cake batter. Line an 8 inch square baking tin with baking paper and pour the batter into the pan. Place into a preheated oven 170C / 325F for 25 minutes until cooked through and golden on the top.
- Whilst the cake is baking you can make the drizzle syrup. In a pan place the sugar, water, cordial and lemon juice and pop onto the stove top to heat. Once the sugar has completely dissolved remove from the heat.
- Remove the cake from the oven once baked and without removing it from the tin let it sit for about 5 minutes. Now gently pour over the drizzle syrup making sure to completely soak the cake. Now allow the cake to completely cool.
- Once cool remove the cake from the pan and place onto a serving plate. Rather than remove the paper from this very delicate cake just cut away any paper that is visible and leave the rest to be removed as you cut the cake.
- Now you can make up the icing for the top. Just mix the water with the powdered sugar and add the lemon zest. You want a thick but pourable icing. Pour this over the top of the cake and gently ease it to the edges. It will run down the sides a little but this adds to the effect. Cut into finger sized portions and enjoy.