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!