Elderflower & Lemon Verbena Drizzle Cake

Recipe details

  • 1hr 30min
  • Serves 8


  • 280g sugar
  • 70g lemon verbena leaves
  • 180g unsalted butter, softened
  • 3 large eggs
  • 100ml buttermilk
  • 1 1/2tbsp elderflower cordial
  • 1/2tsp baking powder
  • Zest 1 lemon
  • 145g self-raising flour, sifted

For the drizzle:

  • 60ml lemon juice
  • 60ml elderflower cordial


Step 1

Pre-heat oven to 160ºC (140ºC Fan) and grease and line a 900g loaf tin. In a pestle and mortar, combine 150g sugar with the lemon verbena leaves and grind to a pulp. Add to a bowl with the remaining sugar and whisk until fully combined.

Step 2

Meanwhile, in a large bowl, add butter and most of the sugar (reserve a third for the drizzle) and using a handheld electric whisk, beat on a high speed for 2-3 minutes, until light and fluffy. Reduce speed to a medium, and add your eggs one egg at a time, followed by buttermilk, cordial, baking powder and lemon zest. Fold in flour and pour cake mixture into prepared loaf tin.

Step 3

Bake in the centre of the oven for 50 to 55 minutes, until golden and a cake skewer poked into the centre comes out clean.

Step 4

Meanwhile, make the drizzle: combine the reserved lemon verbena sugar with elderflower cordial and lemon juice. Mix until fully incorporated. Poke holes into the warm loaf cake with a skewer and pour over the drizzle. Leave cake in the tin until cooled, a hard sugar crust should now have formed. Slice and serve.