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The sweet scent of elderflowers drifting through hedgerows is one of the surest signs that summer has arrived. If you love lemon cake, you’ll adore this elderflower lemon cake. The combination of bright citrus and delicate floral notes creates a light, fragrant bake that’s perfect for summer afternoons.

Elderbushes bloom from late spring to early summer, typically between May and June. Elderflowers can be used in many different ways in the kitchen. They are especially popular for making elderflower syrup and elderflower jelly, both of which capture their delicate floral flavour beautifully. In this recipe, we use elderflower syrup to refine an already delicious lemon cake and take it to the next level.

If you’re making your own elderflower syrup, avoid washing the flowers unless absolutely necessary, as much of their fragrance comes from the pollen. Simply shake out any insects before using them.

Elderflower Lemon Cake in A Loaf Tin

Elderflower lemon cake is a true highlight and a great opportunity to savour the umbels of the elderbush in a different way. The cake combines two flavours that complement each other perfectly: lemon and elderflowers. But it has one additional advantage: it’s super-easy to make.

The basis is a classic Victoria sponge, refined with yoghurt to give the cake a light and juicy texture. Lemon juice and elderflower syrup add the fresh, summery flavour.

You can find elderflower syrup in well-assorted grocery stores – or you just make it at home. Collect the flowers on a sunny morning, away from well-frequented streets and only take as many as you really need.

This elderflower syrup is not only in the sponge, but also in the icing. Mix icing sugar with the syrup and glaze the cake surface after baking with it. That intensifies the flavour and works wonderfully in the warm season.

The result is a moist, tender sponge with a fresh lemon flavour and subtle floral notes from the elderflower syrup. Topped with a simple elderflower glaze, it’s a cake that feels wonderfully light and summery.

Elderflower Lemon Cake

A fresh and floral summer cake, perfect for summer coffee tables.

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Prep Time 10 minutes mins

Cook Time 1 hour hr

Course: Cake

Cuisine: German

Ingredients Method Notes

Ingredients

  

For the cake

• 250 g butter
• 120 g sugar
• 4 eggs
• 100 ml elderflower syrup
• 1 lemon zests and juice
• 150 g yoghurt
• 300 g all-purpose flour
• 1 sachet baking powder
• 1 pinch salt

For the icing

• 100 g icing sugar
• 3 tbsp elderflower syrup
• fresh or dried elderflowers optional

Method

 

1. Preheat the oven to 175 °C (347 °F). Grease a rectangular baking tin with butter, lard or tallow.
2. Whisk butter and sugar together in a kitchen machine until it's white and fluffy.
3. Add the eggs, one after the other, and mix them thoroughly in.
4. Add the lemon peel, lemon juice, elderflower syrup and yoghurt to the batter and incorporate them well.
5. Add the flour, baking powder and salt to the batter and mix until everything's well combined.
6. Pour the batter into the prepared tin and bake it in the oven for 50 - 60 minutes.
7. Once the cake is done, remove the tin from the oven, remove it from the tin and let it cool down.
8. Mix the icing sugar with the elderflower syrup to make a slightly runny icing. If necessary, add more syrup.
9. Glaze the cake with the icing and sprinkle some fresh or dried elderflowers as a garnish.

Notes

Serve it for a relaxed coffee gathering, a garden party, or simply as a treat on a warm summer afternoon.

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Frequently Asked Questions

Can I use homemade elderflower syrup?

Absolutely. Homemade elderflower syrup often provides an even more intense floral flavour.

Can I freeze elderflower lemon cake?

Yes. Freeze the unglazed cake for up to three months and add the icing after thawing.

Can I make this cake in a loaf tin?

Yes. A standard loaf tin works well; simply adjust the baking time if necessary.

Can I use bottled lemon juice?

No. Fresh lemon juice provides the best flavour and pairs particularly well with the floral notes of the elderflower syrup.

Elderflower season is fleeting, which makes recipes like this one all the more special. The delicate floral notes pair beautifully with fresh lemon and turn a simple sponge cake into something that feels distinctly seasonal. Whether you’re serving it at a summer gathering or enjoying a slice with an afternoon cup of coffee, this elderflower lemon cake is a delicious way to celebrate the flavours of early summer while they last.