Lemon and Elderflower Syrup Cake

Makes one fluted loaf cake (28cm x 14.5cm x 7cm) and serves 6-8 people



Lemon Loaf Cake

  • 265g unsalted butter, softened
  • 150g caster sugar
  • 75g brown sugar
  • ¼ tsp fine sea salt
  • Zest and juice of 1 lemon
  • 4 large eggs, at room temperature
  • 180g plain flour, sifted
  • 1¼ tsp baking powder
  • 70g almond meal
  • 2 tsp ground ginger

Lemon and Elderflower Syrup

  • 6085ml (1/4-1/3 cup) elderflower concentrate
  • 60ml (1/4 cup) strained lemon juice


  • Sifted icing sugar, to dust
  • Fresh edible flowers (violas)
  • Dried edible flowers (cornflowers)


Lemon Loaf Cake

  1. Preheat oven to 170°C (150°C fan-forced) and lightly grease your loaf pan. If using a fluted loaf pan, ensure it is greased very well.
  2. Place butter, sugars, salt and zest in a stand mixer with paddle attachment and beat on medium speed until pale and fluffy.
  3. Add egg one by one while beating on medium speed, scraping the bowl between each egg to ensure ingredients are well combined.
  4. Combine flour, baking powder, almond meal and ginger in a medium bowl, then slowly add half the dry ingredients to the mixer while beating on low-medium speed.
  5. Continue beating while adding half the juice, then the rest of the dry ingredients, then juice to combine.
  6. Pour batter into prepared pan, ensuring a smooth, even surface.
  7. Bake for 55-60 minutes until golden and a skewer inserted comes out clean.
  8. Allow to cool in pan for 10-12 minutes, then transfer to a wire rack and allow to cool completely.

Lemon and Elderflower Syrup

  1. Combine elderflower syrup and lemon juice to taste. Add a little more syrup or lemon juice as desired. It should be quite tangy, a little sweet, and have lovely floral elderflower notes.
  2. Drizzle over cooled cake.


To Serve

  1. Dust with sifted icing sugar prior to serving and decorate with dried and/or fresh edible flowers as desired.