This quick and summery cake is the perfect addition to a picnic or BBQ. An elderflower syrup soaks the zesty sponge. This makes the cake unbelievably moist. This recipe is based on the lemon blueberry cake from the Ms Cupcake book but with my spin.
I have always loved the combination of lemon and elderflower. It is a classic drink combination and works perfectly in a cake. I actually made this flavour cake for my Parent’s anniversary last year – I guess I was ahead of the trend!
These two flavours work together because the fragrant sweet elderflower works to neutralise some of the acidic lemon. But doesn’t take away from its fresh flavour. This cake is a little less zingy than it’s pure lemon sibling but just enjoy the mellow floral flavour peeping through. Although I love this combination, if you don’t want to add the elderflower, just leave the cordial out of the cake and swap it for more lemon juice in the icing, this can be applied to any citrus fruit.
To make it gluten free swap the wheat flour for the gluten free equivalent. Why not try my basic gluten free flour blend. You can also add in some ground almonds to make it extra moist.
Vegan Lemon and Elderflower CakePrint Recipe
- 250g self raising flour
- 150g sugar
- 1tsp baking powder
- 220ml plant milk
- 120ml vegetable oil
- Zest and juice from 2 lemons
- 1/4 tsp salt
- 100g icing sugar
- 5tbsp elderflower cordial
Pre-heat the oven to 170’c and line a square baking tin.
In a jug, mix together the milk, oil, 3tbsp of the elderflower cordial and zest and juice from 1 lemon.
In a mixing bowl, add the flour, sugar, zest from one lemon, baking powder and salt.
Pour the wet ingredients into the dry.
Bake for 20-25 minutes until it is golden and cooked through.
While the cake is baking, mix together the icing sugar, zest and juice from 1/2 the second lemon and remaining elderflower cordial
As soon as the cake is out of the oven, make small holes over the surface using a skewer and spoon the icing over the top.
Allow to cool before cutting and eating