Delicious Lemon and Elderflower Drizzle Cake

Some desserts just sing of sunshine, and this lemon and elderflower drizzle cake absolutely takes the cake (wink). Light, zesty, and delicately floral, it’s the perfect bake for spring gatherings, afternoon teas, or simply treating yourself to a little slice of joy.

With layers of soft, buttery sponge infused with a sweet-tart elderflower drizzle and wrapped in a luscious frosting, every bite is pure delight. Ready to bring a little sunshine to your kitchen?

Let’s get baking a lemon and elderflower drizzle cake!

Ingredients

For the Cake Mix

• Oil or butter for greasing
• 6 medium eggs
• 100g natural yoghurt
• 50ml milk 
• 450g softened butter
• 450g golden caster sugar 
• 450g self raising flour 
• Zest of 1 lemon & juice 
• 3 tbsp elderflower cordial

For the Cake Topping

• 250g softened butter 
• 300g full fat cream cheese
• 700g icing sugar
• Zest of 1 lemon 
• Decor of your choice

Let's Bake the Perfect Elderflower and Lemon Drizzle Cake

Part 1: Bake the Perfect Sponge

1. Preheat your oven to 160°C (140°C fan)/Gas 3 and line two 20cm cake tins with baking parchment. 
2. In a jug, whisk together the eggs, yogurt, and milk until combined.
3. In a large mixing bowl, beat the butter and sugar until the mixture is light, fluffy, and irresistible.
4. Next, add in the flour, the egg mixture, and a generous sprinkle of lemon zest.
5. Mix everything together until silky smooth, then divide evenly between your tins.
6. Level out the tops and pop them into the oven for 40 minutes, until golden and springy to the touch.

Part 2: Infuse with Lemon & Elderflower

1. While your cakes are still warm, whisk together fresh lemon juice and fragrant elderflower cordial to create a beautifully bright syrup.
2. Using a cocktail stick, gently poke holes all over the cakes, then spoon the syrup over the surface, letting it soak in for extra flavour.
3. Leave the cakes to cool in their tins, absorbing all that citrusy goodness.
4. If you're prepping ahead, you can wrap them up and store them for up to three days before icing.

Part 3: Whip Up the Creamy Frosting

1. In a large bowl, beat the butter until smooth and creamy.
2. Add half the icing sugar and, using a spatula, press it into the butter (this little trick helps prevent a sugary dust cloud from covering your kitchen!). Then, whisk until fluffy.
3. Repeat with the remaining icing sugar, then mix in the cream cheese and lemon zest.
4. Give it one final whisk until the frosting is silky smooth and irresistibly creamy.

Part 4: Assemble & Swirl

1. Place one cake layer on a cake stand and spread a generous amount of frosting on top. Repeat with the remaining layer, stacking them high with a thick, dreamy filling in between.
2. Once your cake is stacked, you can leave it there, or pile  the remaining frosting on top, using a palette knife to gently spread it across the top and down the sides, creating soft swirls. We prefer it with only spread between the layers, but however you prefer!
3.  Finally, decorate with fresh flowers or citrusy additions for a truly elegant finish. We went for flowers and oranges!

A Slice of Sunshine

Light, fragrant, and bursting with spring flavours, this lemon and elderflower drizzle cake is the kind of bake that turns a simple afternoon into something special. Whether you’re sharing it with loved ones or savouring a slice with a cup of tea, it’s bound to brighten your day.

So, dust off your apron, pull out your favourite bakeware, and enjoy the simple joy of homemade lemon and elderflower drizzle cake. Because every day deserves a little sweetness.