Country Tails

March 2, 2016

Chase Elderflower Lemon Loaf

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!