Elderflower & Lemon drizzle cake

Serves 12 Prep time 20 minutes Bake time 45-50 minutes
Elderflower & Lemon drizzle cake


8oz butter, softened

8oz caster sugar

4 large eggs

8oz self-raising flour, sifted

Zest and juice 1 lemon

4fl oz Belvoir Elderflower cordial

2tbsp 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 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 tbsp of the flour with the last egg – this will prevent curdling.


3. Sift over the remaining flour, then gently fold in with a metal spoon along with 2 tbsp hot water. Spoon into the prepared tin, level the surface and bake for 45-50mins 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 mins.


3. Squeeze the lemon juice, then sieve to remove the bits, and stir in the cordial. Use a fine skewer to prick the cake all over. Pour over the syrup, 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.