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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.

Course Dessert
Cuisine European
Keyword Lemon Loaf Cake with Elderflower Syrup
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 1 loaf

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

  1. Prepare 12 x 6 x 3 inches loaf pan, butter it and leave aside.

  2. Preheat the oven to 175 C/ 347 F.

  3. In medium sized bowl, combine dry ingredients: flour, baking powder, baking soda, salt and sugar.

  4. One by one, add eggs, butter, lemon juice and buttermilk.

  5. Gently fold until combined.

  6. Pour the mixture into prepared baking dish.

  7. Bake for 50 minutes or until toothpick inserted in the middle comes out clean.

  8. 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.

  9. Once your loaf is baked, prick small holes all over the top and sides using toothpick so your bread soaks the syrup easily.

  10. Pour the elderflower lemon syrup evenly over the cake loaf. Allow the syrup to soak in as the loaf cools.           

  11. Leave to cool completely at room temperature before serving.

  12. Garnish with some elderflower if available and slice to serve.