Elderberry and Lemon Drizzle Cake


For the cake
  • 225g butter or margarine
  • 225g caster sugar
  • 4 medium eggs
  • Juice & zest of 2 lemons
  • 250g self-raising flour
  • 25g ground almonds
  • 10oz elderberries
  • 2oz flaked almonds
For the Syrup
  • 8 tbsp lemon juice (approx 4 lemons)
  • Zest of 1 lemon
  • 140g caster sugar
For the Icing
  • 3oz icing sugar
  • Juice of 2 lemon


  1. Set oven to 180C/Gas 4/fan oven 160C & grease a 9” cake tin.
  2. Cream the butter & sugar together until light. Gradually beat in the eggs, adding a little flour towards the end to prevent curdling. Beat in the lemon zest, then fold in the flour & almonds. Fold in enough lemon juice - about 3 tablespoons - to give you a good dropping consistency.
  3. Fold in ¾ of the elderberries and pour mixture into prepared tin. Smooth the surface, then scatter with remaining fruit & almonds.
  4. Bake for about 50-60mins or until firm to a gentle prod in the centre.
  5. Meanwhile make the syrup: put the lemon juice, zest & sugar in a small saucepan. Put over a gentle heat & stir, without allowing to bubble. The sugar should dissolve a little. As soon as the cupcake come out of the oven, prick all over with a skewer then spoon the syrup over it.
  6. Mix the icing sugar & lemon juice together & drizzles over the cake.  

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