elderflower drizzle cake

Just in time for the heatwave! Here’s a beautiful, summery loaf cake to use up a little of that cordial I made last week… Inevitably, I still have a shedload left to use!

As elderflower has quite a fresh, citrussy scent, it works really well in a drizzle cake – and I love how cute the little flowers look scattered over the top.

This recipe has been minimally adapted from this Knitting On Trains post.



  • 195g softened, unsalted butter
  • 195g caster sugar
  • pinch salt
  • 3 large eggs
  • 145g self-raising flour
  • 50g ground almonds
  • 0.5 tsp baking powder
  • 1 tbsp elderflower cordial {you can make your own if you’ve got elderflowers in bloom!}
  • 85ml milk


  • 4 tbsp elderflower cordial
  • 4 tbsp granulated sugar


Preheat your oven to 150*C {fan-forced} and line a loaf tin with greaseproof paper.
Cream together the butter, sugar and salt until pale and fluffy. Add the eggs one by one, along with a tablespoon of flour to stop the mixture curdling.
Sieve together the almonds, baking powder and remaining flour and fold into the mixture.
Finally, add in the cordial and milk and combine gently.
Tip the mixture into the loaf tin and bake for 45-50 minutes.
To make the drizzle, simply combine the cordial and granulated sugar in a bowl. When the cake is done and still warm, poke a few holes in it using a skewer, and spoon the drizzle over the top.

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