The elderflowers are blooming and I like to make cordial at this time of year. I love to smell the fragrance of elderflowers drifting on a summer breeze and a great way of using them is in cakes and icing. The flowers are abundant in early June, just remember not to take too many as they turn into lovely elderberries later in the year.
We love Starbucks lemon loaf cake in this house, but its so easy to make at home and the addition of elderflower syrup really makes for a lovely summer dessert.
This was also a great excuse to use my lovely new Nordic Wear fluted loaf pan – the latest addition to my collection!
The cake itself is a moist pound cake, flavoured with lemon juice, zest and a little of the elderflower syrup. The glaze is simply icing sugar, lemon juice and elderflower syrup mixed together which is both sweet and tart.
170g butter at room temperature
250g caster sugar
250g plain/all purpose flour, sieved with 1tsp baking powder
4 large eggs, lightly beaten
1tbs vanilla extract
1tbs elderflower syrup
Zest of one large lemon and half the juice (save the other half for the icing)
60g sour cream
Approximately 150g icing sugar (sieved)
Juice of half a lemon
1-2tbsp elderflower syrup – find a recipe for the cordial/syrup here
Pre-heat the oven to 180°C/350°F and brush your loaf pan with melted butter and lightly dust with flour. The Nordic Wear pans are non-stick anyway, but I usually butter them too
Cream together the butter and sugar until light and fluffy, you can do by hand or in a mixer with the paddle attachment. Then add the eggs a little at a time until fully incorporated, scraping the bowl as needed.
With the mixer on slow, add the vanilla, lemon zest and then alternatively add the juice, flour elderflower syrup if using and sour cream until everything is just mixed together.
Put the batter into the prepared baking tin and bake for 15 minutes, before lowering the temperature to 160°C/325°F for 50 to 60 minutes – check with a toothpick after 50 minutes, if it comes out clean, its ready.
Leave to cool in the tin for around 10 minutes before turning out onto a cooling rack over a tray to catch any icing run-off!
When the cake is quite cool, make the glaze – simply mix the sieved icing sugar with the lemon and elderflower syrup until you have a smooth glaze that you can spoon over the cake. Not too thick and not too runny, you want it to sit on the cake.
Leave to set before serving with berries, cream or ice cream