Lemon & Elderflower Drizzle Cake

Lemon & Elderflower Drizzle Cake
I know where I stand on philosophical things…. dead straight in the middle.
I dunno, somethings just make sense both sides, and by the end (cause I’m so easily convinced by anything that thinks) I reckon they both have fair points, so I’m not gonna bother with that jib jab, I’m gonna be boring and have no opinion other then, “ahhh yahhhh mmmmmm yahhhh mmmmm, I agree”

Not being a mega philosophical person, (although I don’t mind the occasional ponder) when we started learning about the nature vs nurture debate in psychology at school, it wasn’t long before I gave in, and just nodded along.
I ain’t getting muddled in that stuff, they both just make sense.
Just like a fish swimming makes sense… if that made any sense at all…

really bad nature vs nurture example:
“You have traits just like your dad did when he was little, but you’ve learnt to be like that because you’ve always been around your twin”… or something like that…
ANYWAYS I reckon, to be one sided on something (ooooo Bec, going all one sided on us) I picked up on my mums dislike for anything floral in foods (nurture) e.g. lavender, and decided to put that into my life morals. (ironically I did my food tech portfolio based on floral foods, but that’s a story for another day kids)
All I can say is that this kid has been missing out.

Lemon & Elderflower Drizzle Cake

Oh the floral food this kid could’ve dabbled in…
One thing is for sure, I’m making up for my lack of elderflower cordial consumption right here right now.
And oh BOY is it good.
New fan, right here. Yep, the fan sculling a glass full of elderflower cordial right now. Her.

Plus, being a lemon fan, since, well, foreverrrrrrrrrr (although it always confused me how our neighbour could eat lemons straight off our lemon tree… nup, never got that, was never that crazy about lemons…)
Anyways, it just made sense to combine such an old and a new obsession, in One. Glorious. Cake.
Like Elderflower Cordial and Lemonade is ahhh-mazzz-inggg,
Lemon & Elderflower Drizzle Cake is ahhh-mazz—ingggggg X 1000000

Sooooo fricken moist and zingy… it literally took me, and me only, 3 days to finish the whole loaf cake.
Bec vs Cake
Bec: 1 Cake: 0
Warnings to all cakes:
Don’t cross me and a fork in a dark alley binge watching tv series.
You know why.

Lemon & Elderflower Drizzle Cake

I attempted Elderflower foraging in the local park… but came out on the bottom… elderflower season is coming to an end… so I got the last few stragglers and cradled them all the way home.
I know it’s not good to wish your life away, but dayuummmm I’m looking to the next Elderflower season. Imma go cray cray.
And incase you were wondering, foraging is totally a thing in London! Yep, London!
Surprisingly, after a bit of research, it’s easier then you think if you know the right places, and have a keen eye for the right stuff to look for.
Helllloooooooo fresh produce. I’m a fan.

Anyways, this cake literally hit the spot. It’s everything I’ve been craving… and more (dare I say).
It’s so fresh, so lemony and elderflower packed, moist (oh that word) and super, incredibly, moorish. You’ve been warned.
I’ve got nothing but GOOD things to say about this cake!
Bake it! Then kick back with it and watch ‘The Great British Bake Off’. <<< ideal night right there.

Lemon & Elderflower Drizzle Cake

recipe adapted from Nigella Lawson’s ‘How to Be a Domestic Godess’ – Lemon Syrup Loaf Cake


125 g unsalted butter
175 g caster sugar
2 large eggs
zest of 1 lemon
175 g self raising flour
pinch of salt
4 tablespoons milk
23 x 13 x 7 cm loaf tin buttered and lined

juice of 1 lemon
1/4 cup elderflower cordial
1 tbsp water

1 cup (100 g) powdered sugar
elderflower cordial

1. Preheat your oven to 180 C/ gas mark 4. Butter and line your loaf tin well.
2. Cream together butter and sugar and add eggs and lemon zest, beating them in well. Gently fold in the flour and the salt, mixing thoroughly and then add the milk. Spoon the batter into your prepared tin and bake for 45 mins or until cake tester comes out clean.
3. For the syrup: Put the lemon juice, elderflower cordial, and water into a small and stir to combine.
4. As soon as cake is out of oven, puncture all over with skewer and pour over the syrup.
5. Leave cake to cool completely before removing from the tin.
6. For the glaze: In another small bowl place the powdered sugar. Add elderflower cordial, a teaspoon at a time, stirring between additions until a thick glaze mixture is formed.
7. Spread the glaze over the cooled cake, decorate with lemon rind and elderflowers if you’d like, and enjoy!!


  1. I don’t blame you for eating this cake in 3 days….it looks so mouthwatering good! The cake looks so fluffy and moist, not to mention the entire appearance is just so darn pretty that I feel like it’s only natural to indulge in it like you’re Marie Antoinette. I love the way you decorated the top with the flowers too. I don’t know who you got your talents from or if they were just innately in you, but you rock, Bec! :)

    • Beeta! You’re just toooooo sweet :)
      Hahaha you and I think alike!
      I totally get Marie Antoinette’s sweet addiction. 100% 😛
      Hope you’re having a great week!

  2. Food styling is total on point here. So gorgeous.
    And elderflower foraging? Count me in! (I just would need to figure out what they look like…) – glad you can still do that in London. Xx

    • Thanks so much Claudia! :)
      hahaha next step, forage for mushrooms – heaven!
      hope you’re having a great week!

    • Thanks gorgeous Abby! :)
      It is! and you feel so accomplished at the end 😀
      im gonna broaden my horizon and try and see what else i can forage up! 😛
      hope Paris is treating you well! xx

    • hi Helen,
      as unfortunately i don’t have a printing tab on my site, the next option would be to copy and paste it, i hope that’s okay!
      Bec x

    • unfortunately I don’t have a print link, so either print the internet page (file – print) or copy and paste to a document.
      hope that helps! :)

Leave a comment