Elderflower, Lemon and Strawberry Drizzle Cake
A bright May Day loaf: lemon-scented sponge soaked with elderflower syrup, glazed and topped with macerated strawberries.
This elderflower, lemon and strawberry drizzle cake is a perfect thing to bake for May Day — bright, floral and unapologetically spring. It’s a simple loaf that looks fancy: a tender lemon sponge soaked with elderflower syrup, glazed and piled with sweet macerated strawberries.
Make it for a Maypole picnic, morning coffee with friends or as a cheery centrepiece when people pop round. It’s uncomplicated to make, and the elderflower gives it that unmistakable May smell without needing any tricky technique.
Ingredients
- 225 g unsalted butter — softened; some used for greasing
- 225 g caster sugar
- 4 eggs — large, room temperature
- 225 g plain flour
- 10 ml baking powder
- 30 ml milk
- 2 lemons — zest of 2 and 4 tbsp juice total (see steps)
- 90 ml elderflower cordial — total amount; used across batter, maceration and glaze
- 150 g icing sugar
- 400 g strawberries — hulled and quartered
- 150 ml double cream — optional, to serve
- 0 ml salt
Equipment
- loaf tin (23 x 13cm)
- wire rack
- electric mixer (optional)
- zester/grater
Instructions
Preheat the oven to 180°C fan/200°C conventional. Grease and line a 23 x 13cm loaf tin with baking paper.
Cream the softened unsalted butter with the caster sugar until pale and fluffy (about 3 minutes with an electric mixer, a little longer by hand).
Beat in the eggs one at a time, scraping the bowl between each addition. Stir in a spoonful of plain flour with the first egg to prevent curdling.
Sift in the remaining plain flour and the baking powder. Fold gently with a spatula, then add the milk, the zest from the lemons and 1 tbsp lemon juice plus 30 ml elderflower cordial. Add the salt and fold until just combined — do not overmix.
Spoon the batter into the prepared tin, level the top and bake in the centre of the oven for 50 minutes. Test with a skewer — it should come out with a few moist crumbs, not wet batter.
While the cake bakes, hull and quarter the strawberries. Toss them with 25 g caster sugar and 15 ml elderflower cordial and leave to macerate for 30 minutes.
Mix the icing sugar with 2 tbsp lemon juice and 30 ml elderflower cordial to a thick but pourable glaze. Set aside.
When the cake is out of the oven, allow it to sit in the tin for 10–15 minutes, then poke dozens of holes across the top with a skewer. Mix the remaining 15 ml elderflower cordial with 1 tbsp lemon juice and brush over the hot cake so the syrup sinks in.
Turn the cake out onto a wire rack and leave to cool for 60 minutes before glazing.
Pour the prepared glaze over the cooled loaf, letting it drip down the sides. Top with the macerated strawberries and allow the glaze to set for 15 minutes.
Whip the double cream to soft peaks and serve slices of cake with a spoonful of cream alongside.
Tips
- Soft-but-not-melting butter is the key to a light sponge; if in doubt, chill for 10 minutes then beat.
- If you don't have elderflower cordial, substitute with the same volume of extra lemon juice and a tablespoon of honey; flavour will be similar but less floral.
- Line the tin with a paper overhang so you can lift the cake out easily once cooled — no knives, no drama.
- Macerate the strawberries in advance and keep them chilled; the juices make a lovely syrup to spoon over slices when serving.
- Leftovers store in an airtight container in the fridge for 3 days; bring to room temperature before serving for best flavour.
Substitutions
elderflower cordial → extra lemon juice plus 1 tbsp runny honey (use equal volume)
Noticeably differentdouble cream → Greek yoghurt, 120 g, to serve
Stays closeplain flour → gluten-free plain flour blend, 225 g (ensure blend contains xanthan gum)
Stays close
Nutrition
Per serving · estimated
- 640
- Calories
- 6 g
- Protein
- 74 g
- Carbs
- 34 g
- Fat
- 2 g
- Fibre
- 55 g
- Sugar
- 180 mg
- Sodium
FAQ
Can I make this cake the day before?
Yes — keep it loosely covered at room temperature for up to 24 hours. Add the strawberries and glaze on the day of serving for best texture.
How can I tell when the cake is properly baked?
Insert a skewer in the centre; it should come out with a few moist crumbs but not wet batter. If unsure, give it another 5–10 minutes and check again.
Can I replace the strawberries with another fruit?
Yes — raspberries or halved cherries work well. Adjust the maceration sugar slightly if using very sweet fruit.
Is elderflower cordial alcoholic?
No — standard elderflower cordial is non-alcoholic. If using an alcoholic elderflower liqueur, reduce any additional sweetener in the glaze slightly.
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