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Lemon & Elderflower Drizzle Cake

Lemon & Elderflower Drizzle Cake Recipe

When we received an invite to an afternoon tea party post-Harry/Meghan wedding at the weekend we couldn't help but get on board and whip up a Lemon & Elderflower drizzle cake in homage to the royal flavours of choice.

Using only fresh, foraged elderflowers - a slightly risky strategy as elderflower heads only really began blossoming last week - this sweet, citric, buttery, tart and floral cake pairs perfectly with both our Glenburn Darjeeling First Flush and our Ti Guan Yin Oolong teas.


  • 225g unsalted butter, softened
  • 225g caster sugar
  • 4 eggs
  • Finely grated zest 1 lemon
  • 225g self-raising flour

For the drizzle topping

  • Juice 2 lemons
  • Finely grated zest 1 lemon
  • 85g caster sugar
  • 6 fresh elderflower heads, washed


  1. Heat oven to 180C/fan 160C/gas 4.
  2. Beat together 225g softened unsalted butter and 225g caster sugar until pale and creamy, then add 4 eggs, one at a time, slowly mixing through. Sift in 225g flour, then add the finely grated zest of 1 lemon and mix until well combined.
  3. Line a loaf tin (8 x 21cm) with greaseproof paper, then spoon in the mixture and level the top with a spoon.
  4. Bake for 45-50 mins until a thin skewer inserted into the centre of the cake comes out clean.
  5. While the cake is in the oven, make the drizzle topping by mixing together the juice of the 2 lemons, 85g caster sugar, the lemon zest and the elderflower heads - leaving one aside for presentation. Heat until warm to allow the elderflower flavour to gently infuse then leave to cool for half an hour.
  6. Prick the warm cake all over with a skewer or fork, then pour over the drizzle.
  7. Leave in the tin until completely cool, then remove and serve. 
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