Elderflower Lemon Cake
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.