• Serves: 1 small bundt or 1 small loaf cake
  • Prep Time: 10 minutes
  • Cooking Time: 40 minutes
  • Difficulty: Easy

There’s nothing more delicious and simple to make than a lemon drizzle cake. The tangy fresh flavours of lemon and elderflower are perfect for Spring. This cake can be baked in a small bundt tin but is equally pretty as a loaf cake. The semolina helps the cake absorb the syrup, while the olive oil lends a subtle flavour. Make sure you use light olive oil – not extra virgin – which would be too strong a taste. This cake keeps well in an airtight tin for a couple of days, if it lasts this long!

Here's what you'll need...

For the cake:

  • 150g self-raising flour
  • 120g full-at Greek yoghurt (or ricotta cheese)
  • 100g caster sugar
  • 75g fine semolina
  • 60ml light olive oil (or sunflower oil)
  • 2 large eggs
  • 1 tbsp lemon juice
  • 1/2 tsp bicarbonate of soda
  • 1/2 tsp salt
  • zest of 2 unwaxed lemons
  • a little butter and flour to grease your tin

Lemon Drizzle Cake Ingredients

For the lemon syrup:

  • 120g sugar
  • 100ml water
  • juice of 2 lemons
  • strip of lemon peel
  • 2 tbsp elderflower cordial (optional)

Lemon Drizzle Bundt Cake Ingredients

 For the glaze:

  • 80g icing sugar
  • 2-3 tbsp of the lemon syrup, or more as needed (or use lemon juice)
  • lemon zest or candied lemon peel to decorate

 

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Lemon and elderflower drizzle bundt cake

Set oven temp: 180C/160C Fan/Gas mark 4

Here's how it's done...

  • 1

    Preheat your oven. Grease your bundt tin with a little butter, making sure to cover all creases and corners.  Dust with flour and shake out any excess. If using a loaf tin, line with greased baking paper. Using a hand or stand mixer, whisk the eggs, sugar, lemon juice, zest and oil for a couple of minutes until well combined.

    Step 1

  • 2

    Add the yoghurt and stir it in with a balloon whisk.

    Step 2

  • 3

    Combine the flour, semolina, salt and bicarbonate of soda and sift over the bowl. 

    Step 3

  • 4

    Stir everything together until the batter is smooth.

    Whisk

  • 5

    Transfer the batter into your prepared tin and level.

    Step 4

    Bake for 35-40 minutes or until the cake is well risen, starting to come away from the edges of the tin and a skewer inserted in the centre comes out clean. Transfer to a wire rack and carefully turn out of the tin.

  • 6

    While the cake is baking, combine all the syrup ingredients apart from the cordial in a small saucepan. Bring to a simmer and continue to cook over very low heat until the syrup is slightly reduced. Remove the lemon peel and allow the syrup to cool. Stir in the cordial, if using.

    Spoon the syrup over the cake while it is still a little warm. Keep drizzling the syrup until most is absorbed. Allow the cake to cool completely.

    Put the icing sugar in a small bowl and gradually add enough of the syrup (or lemon juice) until you have a thick but pourable glaze. Drizzle it over the cake and decorate with a little lemon zest or candied peel.

    Lemon and elderflower drizzle bundt Cake

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By Lucy Parissi on 06.04.16

Guest Contributor

3 responses to “Lemon and Elderflower Drizzle Bundt Cake”

  1. Camilla Hawkins says:

    What a gorgeous refreshing cake for spring, I’ve never used elderflower in my bakes so must try this!

  2. Gingey Bites says:

    Yes… how amazing does this look? I LOVE lemon drizzle. :-)

  3. lisa says:

    This looks so beautiful! I love the idea of adding elderflower too!!! xx

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