Recipe of the Month

Jun 28, 2018 | Bits & Bobs

Elderflower and Lemon Drizzle Cake

This month’s recipe is just a variation of one of the UK’s most popular cakes, good ol’ Lemon Drizzle Cake!  The addition of elderflower cordial, poured over the still warm baked cake, is just delicious! Even better if you’ve got some home-brewed cordial from local elderflower; I make a batch every year as am lucky enough to have elderflower growing in my garden so easy pickings! .


  • 225g/8oz butter, softened
  • 225g/8oz caster sugar
  • 4 large eggs
  • 225g/8oz self-raising flour, sifted
  • Zest and juice of 1 lemon
  • 100ml/4 fl oz Elderflower cordial
  • 2 tablespoons granulated sugar


  1. Preheat the oven to 180 C/Fan 160 C/Gas Mark 4.  Grease a 20cm round, deep loose-based tin and line the base with baking parchment.
  2. Place the butter, sugar and lemon zest in a large bowl.  Use an electric whisk to beat the butter and sugar together until they are pale and fluffy.  Gradually add the eggs, whisking well between additions and adding 2 tablespoons of the flour with the last egg (this will prevent the mixture curdling).
  3. Sift over the remaining flour, then gently fold this in with a metal spoon along with 2 tablespoons of hot water.  Spoon into the prepared tin, level the surface and bake for 45-50 minutes or until it is shrinking away from the sides of the tin.  A fine skewer inserted in the centre should come out clean.  Cool in the tin for 5 minutes.
  4. Squeeze the lemon juice over a sieve into a jug and stir in the cordial.  Use the fine skewer to prick the warm cake all over, pour over the lemon and elderflower syrup and then sprinkle over the sugar.  It should sink in but leave a crunchy crust.  Leave to cool completely, before removing the cake from the tin.  Serve in wedges.

(Recipe Courtesy of

Judie Donovan