Lemon and Elderflower Cake
A light pound cake flavored with the tartness of lemon and the sweet floral taste of elderflower.
Equipment
- 1 loaf pan 9x5
Ingredients
- 2 sticks butter, softened to room temperature (1/2 cup)
- 3 eggs (large)
- 1 tsp vanilla
- 1/3 cup milk (regular or non-dairy)
- 1 3/4 cup flour
- 3/4 cup sugar
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp lemon zest
- 2 Tbsp lemon juice
- 1 Tbsp elderflower syrup
Glaze
- 1 Tbsp lemon juice
- 1 Tbsp elderflower syrup
- 1/3 cup powdered sugar
Instructions
- Preheat the oven to 350 °F and grease the loaf pan.
- In a large bowl, blend the room temperature butter until light and fluffy. Add the sugar and mix until combined.
- Add the eggs to the mixture one at a time, mixing in between. Add the milk and vanilla.
- In a separate, medium bowl, whisk together the flour, salt, and baking powder. Add the dry ingredients to the wet ingredients. Mix until just combined.
- Add the lemon zest, lemon juice, and elderflower syrup. Mix until just combined. Batter will be thick.
- Pour the batter into the greased loaf pan. Bake for 45-55 minutes until a toothpick comes out clean in the middle.
- Combine the powdered sugar, lemon juice, and elderflower syrup in a small bowl.
- Once cake is cool to the touch, pour the glaze over the cake. Slice and enjoy!