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Elderflower & Lemon Drizzle Cake Recipe

of servings

45 minutes

40 minutes

How better to celebrate one of nature’s finest edible treasures than by baking it into a cake? Nothing beats heading out on the farm with a basket to gather elderflower first thing on a warm summer's morning (before the bees have stolen their sweet nectar) and heading back to the kitchen to bake.

Elderflower, the true marker of summer's arrival, always leaves everyone feeling uplifted, so this recipe is sure to bring delight when you slice open your centrepiece and the summery scent fills noses.

Tastes terrific with a cup of Earl Grey Tea, or a deliciously chilled sweet, lightly oaked white wine like Monbazillac Seigneurs 2013.



12oz sugar

12oz Quicke’s Unsalted Cow's Whey Butter

6 eggs

12oz self raising flour

4 lemons 

Half a jar of lemon curd

3 tablespoons of elderflower cordial

Wild fresh elderflower for scattering as decoration



    1. Pre-heat the oven to 180°C/Fan 160°C/gas 4. Grease two sandwich tins then line the base of each tin with baking parchment.

    2. Add the Quicke’s Unsalted Cow's Whey Butter and sifted sugar to a bowl and beat using an electric whisk until pale in colour. Before adding the eggs and beating carefully.

    3. Next add the zest of four lemons, then carefully mix in the sifted flour until thoroughly blended.

    4. Divide the mixture evenly between the two tins and level out. Don’t forget to put the zest that gets trapped in the mixer into the cake tins too, this makes it lovely and lemony.

    5. Bake in the pre-heated oven for about 30-40 minutes or until well risen and the tops of the cakes spring back when lightly pressed with a finger. In the meantime, juice the four lemons.

    6. Leave to cool in the tins for a few minutes, before using a skewer to press tiny holes throughout the sponge. Then, pour the elderflower cordial and lemon juice over the cake, making sure it doesn’t become too soggy. Leave for 15 minutes.

    7. Once cool enough, turn the sponges out of the tins, peel off the parchment and finish cooling on a wire rack.

    8. When completely cold, spread the lemon curd on one half of the cake and top with the other sponge. Sprinkle with icing sugar and tiny elderflowers for decoration and serve.


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