This Lemon & Elderflower Loaf Cake is a moist drizzle cake packed with fragrant elderflower cordial and fresh lemon zest. It's the perfect balance of flavours for spring time, afternoon tea, or any time you want something elegant but easy to make. Every slice is moist, zesty and sweet!

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Ingredient Tips & Equipment Information

Make sure all your ingredients (particularly the butter and eggs) are at room temperature before you start baking.
I used a baking spread to make this cake (my preferred brand is Stork). You can also use softened unsalted block butter.
I used elderflower cordial by the brand Belvoir to make this recipe. Make sure you are using a cordial and not a diluted drink. You can also use homemade elderflower cordial.
You will need a 2lb loaf tin for this recipe (you can test the size of your loaf tin by seeing how much water the tin can hold, 2lb will hold about 2 pints/1100ml of water). If you have a 1lb loaf tin, simply halve the ingredient amounts.
For easy lining of the tin, use a loaf cake tin liner.
Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50).
For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.

For the full recipe with measurements, head to the recipe card at the end of this post.

How to make Lemon & Elderflower Loaf Cake

For the cake, mix together the butter (or baking spread) and caster sugar until fluffy. Add the eggs and elderflower cordial, and mix them in. Add the self raising flour and lemon zest, and mix or fold in gently.

Spread the mixture out into the tin and bake the cake for 1 hour or until a thin skewer inserted in the centre comes out clean. While it is baking, mix the caster sugar, elderflower cordial and lemon juice together for the drizzle. As soon as the cake comes out of the oven, poke holes all over it with a skewer or a cocktail stick, then brush the drizzle all over the cake. Leave it to cool completely. Put on a serving plate, make the icing by mixing the icing sugar and elderflower cordial together, and spoon it over the cake.

For the full recipe with measurements, head to the recipe card at the end of this post.

What is elderflower?

Elderflower are the flowers of the elder tree, they have a light and floral taste and are found throughout the UK in woodland and parks. Elderflowers are in season from late May to mid June. They are clusters of tiny white flowers with a sweet and summery scent, and they look very pretty! Elderflowers are actually mildly toxic, but this is removed once the flowers are cooked (for example when turning them into cordial) and they do have medical applications too.

How long does the loaf cake last for and can it be frozen?

The loaf cake will last for 3-4 days in an airtight container in a cool place. To freeze the cake, wrap the cake well in cling film or put it in an airtight container. You can also freeze it in slices, put a little baking paper between each slice to stop them from sticking together. Freeze for up to 3 months.

Can you make this loaf cake with plain/all purpose flour?

Self raising flour, which is very commonly used in the UK where I am based, already contains a raising agent and a little salt too. Therefore if you want to swap it for plain or all purpose flour, you will need to add some additional baking powder and also a little salt if you like. Some people like to add salt to cake recipes and some don't, so I'll leave that up to you as it won't affect the bake. The general advice is to add 2 teaspoons baking powder (a measuring teaspoon, not the kind you stir your coffee with) per every 200g plain or all purpose flour. So for this recipe you'd need to add 2 teaspoons baking powder. Please note, I have not tested this recipe using plain or all purpose flour.

Can this loaf cake be made gluten or dairy free?

Yes! For gluten free you can replace the self raising flour with a gluten free self raising flour blend. If you only have a gluten free plain flour blend, you will need to add baking powder. The general advice is to add 2 tsp baking powder per 200g flour, so for this recipe you'd need to add 2 teaspoons baking powder (a measuring teaspoon, not the kind you stir your coffee with). You may also like to add ¼ tsp xanthan gum for better texture. For a dairy free version, use a dairy free baking spread for the cake. Please do check the labels of everything you use if serving to someone with an allergy or intolerance.

Can this cake be made into a larger cake or cupcakes?

Yes - check out my Lemon & Elderflower Cupcakes and my Lemon & Elderflower Cake recipes for details.

What size tin do you need for this recipe?

You will need a 2lb loaf tin for this recipe (you can test the size of your loaf tin by seeing how much water the tin can hold, 2lb will hold about 2 pints/1100mls of water). If you have a 1lb loaf tin, simply halve the ingredient amounts. I have a few different 2lb loaf tins, that all have slightly different measurements. The one I used for this recipe has internal measurements of 22cm x 11cm x 6cm. If your 2lb loaf tin is slightly narrower, your cake may need slightly longer to bake.

What is the best way to line a loaf tin?

For easy and quick lining of the tin, use a loaf cake tin liner, however if you don't have any of these you can use baking paper instead. Cut two pieces of baking paper, one wider piece and one longer and thinner piece. The wider piece will cover the two longer sides of the tin and the base, then place the longer thinner piece over the top of the first piece and cover the base again, and the smaller sides. Making a cross shape with the baking paper. I always grease the tin lightly before adding the liner or baking paper, as this helps to keep the paper in place and stop it from moving around when you add the batter.

Do you need an electric mixer to make this recipe?

While you can absolutely make this recipe with a wooden spoon and some elbow grease, I do recommend using an electric mixer for the best results. The cake will be lighter and fluffier when made with an electric mixer. You don't have to use an expensive stand mixer either, you can get electric hand whisks for as little as £10!

Should a loaf cake have a crack on top?

Yes! A slight crack down the middle of a loaf cake is totally normal. Some people even encourage a crack to happen by adding a line of melted butter or oil down the centre of the batter! If your loaf cake has a very large crack, it could be that it was baked on too high a temperature (or that your oven runs hotter inside than the dial says).

More tips for making the Lemon & Elderflower Loaf Cake:

The icing glaze is optional, but very delicious!
This cake would also be delicious using lime or orange zest and juice.

Troubleshooting

My number one tip for getting the best results is to read through this whole page of tips and recommendations before starting, and follow the recipe exactly. If you have any questions about this recipe, or if something went wrong and you need help, please use the comment form below and I will get back to you. You can also get in touch with me on my Instagram or Facebook. I'd love to hear from you!

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