Elderflower Iced Lemon Drizzle Cake

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Elderflower Iced Lemon Drizzle Cake

This Elderflower Iced Lemon Drizzle Cake is a sweet, zesty, and fresh dessert. A light and fluffy lemon cake is topped with a tart and tangy elderflower icing and finished with a sweet and syrupy lemon drizzle for a delicious and unique treat.

Ingredients:

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 2 eggs
• 1/2 cup milk
• 1/2 cup fresh lemon juice
• 1 tablespoon lemon zest
• 1/2 cup elderflower syrup
• 1/2 cup confectioners’ sugar
• 2 tablespoons fresh lemon juice
• 2 tablespoons butter, melted

Directions:

1. Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large bowl, beat together the sugar and butter until light and fluffy. Add eggs one at a time, beating after each addition.
4. Add the flour mixture to the sugar mixture, alternately with the milk, beginning and ending with the flour mixture. Beat until just combined.
5. Stir in the lemon juice and zest.
6. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cake cool for 10 minutes in the pan, then turn out onto a wire rack to cool completely.
8. In a medium bowl, whisk together the elderflower syrup, confectioners’ sugar, lemon juice, and melted butter. Spread the icing over the cooled cake.