Elderflower and Lemon Drizzle Cake – Willey’s Weekly Bake 150


16D529CC-2549-4C17-9C9E-ABD050258677This weeks bake is a slightly change on an old favourite of my family recipe. I love elderflower and recently made elderflower cordial from elderflower in our garden hedges. The lovely floral scent of the cordial works perfectly with the sharp lemon. This may have become a new favourite!

Ingredients for cake 

  • 175g Butter
  • 175g Caster Sugar
  • 175g Self Raising Flour
  • 3 Medium eggs
  • 75ml of Elderflower Cordial
  • 1tsp of baking powder
  • Zest of two lemons

Ingredients for sugar syrup 

  • 100ml of Elderflower cordial
  • Juice of two lemons
  • 50g Granulated sugar



  1. Pre heat the oven to 180 degrees Celsius and grease and line a 18cm high sided tin.
  2. Start by creaming together the butter and sugar until light and fluffy. EE629983-5EBD-4BA3-9818-194F02634442
  3. Then add the rest of the ingredients and beat together until no lumps are visible. C4328FF7-3B9B-429A-BDA0-AF13DAB0F8FB
  4. Add the mixture to the tin and bake in the oven for around 45minutes.
  5. To make the syrup add all the ingredients into a small saucepan and heat on a medium heat until boils and forms a syrup. 6E16C07F-7B9D-402B-B981-32009E699402
  6. Add a few little elderflower petals into the syrup mixture.
  7. Once the cake is cooked place on a wire rack and poke holes into the cake using a skewer be careful not to go all the way through the cake.
  8. Pour and drizzle the syrup over the cake until all has been absorbed.


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