Spoil your mum this Mother’s day with a refreshing elderflower lemon cake.
- 8 ounces unsalted butter, softened, plus more for greasing the pan
- 8 ounces superfine sugar
- 4 large eggs
- Zest of 2 lemons (about 2 tablespoons)
- 8 ounces self-rising flour
- ¼ cup elderflower liqueur
- Juice of ½ lemon (about 1 tablespoon)
- ½ cup heavy whipping cream
- 2 tablespoons elderflower cordial
For the cupcakes: Preheat oven to 325°F.
Lightly grease a 9×5-inch loaf pan and line with parchment paper.
In a large bowl hand mix, cream the butter and sugar until very pale and fluffy. Mix in the lemon zest.
In a small bowl, beat the eggs together. Gradually add the eggs to the butter and sugar mixture, beating well after each addition.
Sift a quarter of the flour into the bowl and gently fold with a spatula. Repeat until all the flour is incorporated.
Pour the batter into the pan. Bake in the oven until a tester comes out clean, about 50 minutes.
While the cake is baking, combine ¼ cup elderflower liqueur and lemon juice.
Place the cake (still in the pan) on a wire rack and prick all over with a skewer. Drizzle the elderflower and lemon syrup over the cake so that it seeps into the holes.
Cool cake completely, then remove from pan to serve.
For the cream: combine heavy whipping cream and 2 tablespoons elderflower liqueur in a mixing bowl and whisk.
For the decoration: Pour cream over the cooled loaf either sliced or whole, we also chose to decorate with optional dried rose petals.
Go on spoil your mum this weekend…. She deserves it!