Elderflower Lemon Cake pairs wonderfully with spritzers, white wine, tea, coffee and any celebration. I served mine with a homemade Strawberry Elderflower Chia Compote…delicious!
4 oz butter, softened
1 cup sugar
4 large eggs
1 cup flour
2 Tablespoons hot water
Zest and juice from one lemon
4 ounces elderflower syrup
1 Tablespoon sugar
Preheat oven to 350 degrees. Grease and lightly flour a tube or bundt pan and set aside.
Place the softened butter, sugar and lemon zest in a large bowl and beat together until the mixture is pale and fluffy. Gradually add the eggs, one at a time, and beat well after each addition. Gently fold in the flour with a spoon, then add the 2 Tablespoons of hot water, and fold until incorporated. Spoon the batter into the prepared pan and bake for 40 minutes, or until the cake has lightly browned and a toothpick inserted into the cake comes out clean. Remove from the oven and set on a wire rack to cool for 5 minutes.
Mix the lemon juice and elderflower syrup in a small pitcher with a pour spout. Use a toothpick to prick the cake all over, then pour the lemon-elderflower mixture over the cake. Sprinkle the top of the cake with the remaining 1 Tablespoon of sugar, and then allow the cake to cool completely before removing it from the pan.
Serve plain in wedges, or with fresh fruit, or homemade Strawberry Elderflower Chia Compote.