Lemon Loaf Cake with Elderflower Syrup
Yum
Lemon Loaf Cake with Elderflower Syrup is the best summer combination of edible flower and tangy lemon to have light and refreshing dessert.
Lemon loaf cake with Elderflower syrup is a delightful and refreshing dessert that’s perfect for any occasion. The combination of zesty lemon and fragrant elderflower creates a unique and flavorful treat that will surely impress your family and friends.
To make this delicious cake recipe, start by preparing the lemon loaf batter. Mix together flour, sugar, baking powder, baking soda, salt, eggs, buttermilk, lemon zest, butter, and lemon juice in a large bowl until well combined. Pour the batter into a greased loaf pan and bake in the oven until golden brown and cooked through.
While the cake is baking, prepare the elderflower glaze by mixing powdered sugar with elderflower syrup and lemon juice until smooth. Once the cake has cooled slightly, drizzle the glaze over the top of the loaf, allowing it to soak into the cake for an extra burst of flavor.
The result is a moist and tangy lemon loaf cake with a delicate floral touch from the elderflower glaze. This elegant dessert is perfect for serving at afternoon tea parties or as a sweet ending to a summer meal.
So why not try making this scrumptious lemon loaf cake with elderflower glaze for your next gathering? It’s sure to be a hit with everyone who tries it!
For two more from scratch elderflower recipes developed few years back, take a look below:
Lemon Loaf Cake with Elderflower Syrup
Lemon Loaf Cake with Elderflower Syrup is the best summer combination of edible flower and tangy lemon to have light and refreshing dessert.
Ingredients
- Ingredients for the bread:
- 1 1/3 cup 00 flour
- 1 tsp baking powder
- ¼ tsp baking soda
- Pinch of salt
- 1 cup white sugar
- 1 Tbsp grated fresh lemon zest
- 16 Tbsp unsalted butter, room temperature
- 3 large eggs
- 2 Tbsp fresh lemon juice
- 1/3 cup buttermilk
- Ingredients for the syrup:
- ¼ cup elderflower syrup
- 12 Tbsp powdered sugar
- 2 Tbsp fresh lemon juice
Instructions
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Prepare 12 x 6 x 3 inches loaf pan, butter it and leave aside.
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Preheat the oven to 175 C/ 347 F.
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In medium sized bowl, combine dry ingredients: flour, baking powder, baking soda, salt and sugar.
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One by one, add eggs, butter, lemon juice and buttermilk.
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Gently fold until combined.
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Pour the mixture into prepared baking dish.
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Bake for 50 minutes or until toothpick inserted in the middle comes out clean.
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While your loaf is in the oven, prepare the syrup by combining elderflower syrup, sugar and lemon juice in a mug. Stir to get smooth texture.
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Once your loaf is baked, prick small holes all over the top and sides using toothpick so your bread soaks the syrup easily.
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Pour the elderflower lemon syrup evenly over the cake loaf. Allow the syrup to soak in as the loaf cools.
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Leave to cool completely at room temperature before serving.
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Garnish with some elderflower if available and slice to serve.
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