Lemon Cake with Elderflower Syrup

A very simple baked good to prepare, but it certainly wont disappoint. The combination of lemon and elderflower juice is excellent, and the cake is very moist and so good that you definitely wont stop at just one slice.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 50 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 10

Ingredients

Dressing

  • 100 g Powdered sugar

  • pieces Syrup, sweet

  • 200 g Butter, unsalted

  • 180 g Sugar, white

  • pieces Lemon zest, fresh

  • 2 spoons Syrup, sweet

  • 4 pieces Egg, fresh

  • 200 g Flour, Wheat, bread flour

  • 1.5 teaspoons Baking powder

Syrup

  • pieces Juice, lemon

  • 1 spoon Water

  • 50 ml Syrup, sweet

Steps

  1. Preheat the oven to 180 degrees Celsius. Lightly grease a narrow, elongated cake pan (size 21 x 8 centimeters) with butter, then line it with baking paper. Mix the flour and baking powder together.

  2. In a larger bowl, add softened butter, sugar, and lemon zest. Mix the ingredients well with an electric mixer to create a light and creamy mixture, into which you gradually mix the eggs one by one. Add the elderflower syrup to the egg-butter mixture, then sift the flour and baking powder mixture over it. Quickly mix everything together with a spatula or mixer set to low speed. You should get a smooth batter without lumps.

  3. Pour the batter into the prepared pan and spread it evenly with a spatula, smoothing the top nicely. Bake the cake in the preheated oven for 45 to 50 minutes. The cake is done when a skewer inserted into the center comes out clean.

  4. While the cake is baking, mix lemon juice, water, and elderflower syrup in a small bowl. If the mixture seems too sour, add a little powdered sugar.

  5. While the cake is still warm, poke it several times with a fork or wooden skewer all the way to the bottom, then pour the prepared syrup over it. Let the cake cool completely.

  6. Finally, prepare the elderflower glaze for the cake. Sift powdered sugar into a bowl, into which you slowly mix elderflower syrup. If desired, you can also add a little lemon juice to make the glaze less sweet. Once you have a glaze of the right consistency, pour it over the cooled cake, decorate as desired, and serve.

Nutrition Information (Per 100g)

  • Calories: 372.01 kcal
  • Fat: 18.95 g
    • Saturated Fat: 11.03 g
  • Carbohydrates: 43.91 g
    • Sugars: 28.97 g
  • Protein: 5.61 g
  • Fiber: 0.4 g