Simple Elderflower and Lime Drizzle Cake










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.  They had glorious lemon curd frosting. But, sometimes, less is more. This cake has no frosting because it doesn’t need it. Instead, it has a gorgeous lime and elderflower drizzle that elevates the cake to a whole new level. 



Citrus fruits in cake

This recipe is based on my orange drizzle loaf cake. This time, elderflower cordial taking the place of orange, and a few other minor changes) and is so moist and flavourful. 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).



I love citrus fruit in cakes. Zest (the coloured part of the peel that holds the most flavour) is the most common way to add a hint of tang. It is great to add into cakes because it doesn’t involve changing the way the cake behaves when baking. I also often add the juice to the cakes, too, but this needs to be factored in to the amount of liquid used. I am also a massive fan of adding the whole fruit right into the cake. Yep, pips, peel and all. I did for this for my cottage cheese lemon cake and this clementine polenta cake.





Simple Elderflower and Lime Drizzle Cake

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



  • 100g (½ cup) sugar
  • 40g (3 tbsp) butter (softened)
  • 3 eggs (medium)
  • 100ml (¼ cup + 3 tbsp) elderflower cordial (see note 1)
  • 60ml (¼ cup) vegetable oil
  • ½ teaspoon vanilla extract
  • 100g (3½ oz) Greek yoghurt
  • 200g (1⅔ cups) white spelt flour (see note 2)
  • 1 teaspoon baking powder
  • ½ teaspoon bicarbonate baking soda


  • 50ml (3 tbsp + 1 tsp) lime juice
  • 50ml (3 tbsp + 1 tsp) elderflower cordial (see note 1)
  • 30g (2 tbsp + 1 tsp) 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 the 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 just until incorporated.
  • Pour into the prepared cake tin and bake for around 30-35 minutes in the lower part of the oven, 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!


  1. I used my own elderflower cordial, but you can use shop bought.
  2. You can use spelt or regular flour for this recipe (just use the same amount).
I have converted grams to cups/ounces/tablespoons using online converters. Although I have no reason to believe they are inaccurate, please be aware that I have not made the recipe with imperial measurements.
In addition, many ingredients are different in Europe compared to North America. I do all I can to offer possible alternatives and to ensure the best possible outcomes for everyone. However, results cannot always be guaranteed if you have not used the same ingredients, measurements or methods as me.
Lastly, I do everything I can to ensure that my recipes (and instructions) are accurate and easy to follow. However, I am human, and don't always get it right. If you notice anything strange, a mistake, or even a typo, please let me know in the comments. 




Simple Elderflower and Lime Drizzle CakeSimple Elderflower and Lime Drizzle CakeSimple Elderflower and Lime Drizzle CakeSimple Elderflower and Lime Drizzle Cake

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