Elderflower Lemon Cake: 3 Refreshing Recipes

Indulge in the delicate fusion of flavors with our Elderflower Lemon Cake, a treat that marries the fragrant essence of elderflower with the zesty tang of lemons. Ideal for any occasion, this cake offers a refreshing departure from traditional desserts. Here's how you can incorporate this delightful combination into your baking repertoire with three unique recipes.

Classic Elderflower Lemon Drizzle Cake

The Classic Elderflower Lemon Drizzle Cake is a moist, fluffy delight. Here's how you can make this:

• 175g butter, softened
• 175g caster sugar
• 3 large eggs
• 175g self-raising flour
• 1 tbsp elderflower cordial
• Grated zest and juice of 1 lemon

Directions:

1. Preheat your oven to 180°C (350°F) and prepare a loaf tin by greasing it.
2. Beat butter and sugar until light and fluffy. Gradually incorporate the eggs, followed by the flour, elderflower cordial, and lemon zest.
3. Pour into the tin and bake for about 40-45 minutes or until a skewer inserted comes out clean.
4. Once baked, pierce the top with a skewer and drizzle a mix of lemon juice and elderflower cordial over the cake. This will give it its distinctive moist texture.

Elderflower Lemon Cupcakes

Turn your Elderflower Lemon experience into bite-sized treats with these cupcakes:

• 150g unsalted butter, room temperature
• 150g sugar
• 3 large eggs
• 150g self-raising flour
• 1 tbsp elderflower cordial
• Juice and zest of 1 lemon

Preparation:

1. Preheat the oven to 170°C (325°F) and line your muffin tin with cupcake papers.
2. Cream the butter and sugar, then add the eggs one by one, beating well after each addition.
3. Fold in the flour, elderflower cordial, and lemon zest gently to avoid overmixing.
4. Scoop the batter into the cupcake cases and bake for 18-20 minutes.
5. While still warm, brush the cupcakes with lemon juice mixed with elderflower cordial.

Elderflower Lemon Cake Roll

The Elderflower Lemon Cake Roll is an elegant dessert for those who love a challenge:

• 4 eggs
• 100g sugar
• 100g self-raising flour
• 2 tbsp elderflower cordial
• Zest and juice of 1 lemon

Instructions:

1. Whip the eggs and sugar until thick and tripled in volume.
2. Gently fold in the sifted flour, followed by the elderflower cordial and lemon zest.
3. Spread evenly onto a lined baking tray and bake at 200°C (390°F) for 8-10 minutes.
4. Once out, invert the cake onto a sugared parchment paper, peel off the baking parchment, and roll the cake while still warm.
5. When cool, unroll, spread with your favorite lemon cream filling, and reroll to serve.

🌼 Note: For an extra burst of elderflower flavor, consider adding a drizzle of elderflower syrup to the cake roll before filling.

Whether you choose to bake a loaf, cupcakes, or a cake roll, the Elderflower Lemon Cake is a perfect balance of summery lightness and intricate flavors. Each recipe can be tailored to suit your taste or the occasion. Baking with elderflower isn't just about taste; it's an experience that brings the subtle joy of the outdoors into your kitchen.

As you savor each bite, let the delicate elderflower notes complement the vibrant lemon zest, making every moment spent with your cake an indulgence to remember. This combination will surely become a staple in your baking journey, offering a refreshing alternative to more common flavors.

Can I use elderflower syrup instead of cordial?

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Absolutely, elderflower syrup can be used as a substitute for elderflower cordial. Adjust the quantity to maintain the flavor balance as syrups can be sweeter.

How can I store Elderflower Lemon Cake?

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Store your cake in an airtight container to preserve the flavors. It will keep well at room temperature for a few days, or longer in the refrigerator.

Can I make these recipes gluten-free?

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Yes, you can! Substitute regular flour with a good-quality gluten-free self-raising flour blend. Make sure your baking powder and baking soda are also gluten-free.