Simple Elderflower and Lime Drizzle Cake

a picture of a cake with a sprig of elderflower on top


This delicious elderflower and lime drizzle cake is the last of my four elderflower recipes.

Don’t let its simplicity fool you. It might not be all singing and dancing like my lemon curd and elderflower cupcakes with their glorious lemon curd frosting, but sometimes, less is more. 


a picture of cake with a slice cut out with a sprig of elderflower on top


As usual, this elderflower and lime drizzle cake is made with spelt flour which can be substituted for regular (plain) flour. It is based on my orange drizzle loaf cake (with elderflower cordial taking the place of orange, and a few other minor changes) and is so moist and flavourful. 


a picture of a single layer cake with a slice cut out


The drizzle is lime and elderflower which is allowed to soak into sponge while it is still the warm. A liberal sprinkling of sugar is the final touch for this simple cake (and seriously, all it needs).


picture of a slice of cake with a spoon and fork by the side



Simple Elderflower and Lime Drizzle Cake

Course Cake
Prep Time 10 minutes
Cook Time 30 minutes
Servings 8 slices



  • 100g sugar
  • 40g butter (softened)
  • 3 medium eggs
  • 100ml elderflower cordial (see notes)
  • 60ml vegetable oil
  • 100g Greek yoghurt
  • 200g white spelt flour (see notes)
  • 1 teaspoon baking powder
  • ½ teaspoon bicarbonate baking soda
  • ½ teaspoon vanilla extract


  • 50ml lime juice
  • 50ml elderflower cordial (see notes)
  • 30g white sugar


  • Pre-heat the oven to 175°C (350ºF). Grease and line an 8" springform cake tin.
  • Cream the butter and sugar and beat in the eggs one at a time. Add elderflower cordial, oil, vanilla extract, and yoghurt and beat until smooth.
  • Sift the flour, baking soda and baking powder together and add to the wet ingredients, stirring until incorporated.
  • Pour into the prepared cake tin and bake for around 30-35 minutes until an inserted skewer comes out clean.
  • Leave to cool in the tin for 5 minutes then poke all over with a skewer to create tiny holes. Mix the lime juice and elderflower cordial together and spoon over the warm cake. Finally, sprinkle the sugar all over.
  • Leave to cool for a further ten minutes or so, then remove from the pan and allow to cool completely. Slice and serve. Enjoy!


I use metric measurements in my recipes. If you prefer imperial (cup) measurements, Cook it Simply offer a handy conversion tool.
  1. I used my own elderflower cordial, but you can use shop bought.
  2. You can use regular, plain flour in place of spelt flour.
Simple Elderflower and Lime Drizzle CakeSimple Elderflower and Lime Drizzle Cake

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