Nigella Lemon and Elderflower Drizzle Cake Recipe

Nigella Lemon and Elderflower Drizzle Cake is made with butter, caster sugar, rice flour (or plain flour), ground almonds, lemon, eggs, and elderflower cordial. This recipe creates a light, fragrant square cake with a floral-citrus syrup topping. It takes about 25 minutes to bake and yields 9 squares.

Nigella Lemon and Elderflower Drizzle Cake Ingredients

For the Cake:

• 175g soft unsalted butter
• 150g caster sugar
• 100g rice flour (or plain flour)
• 75g ground almonds
• A pinch of fine sea salt
• 1½ tsp baking powder (gluten-free if needed)
• 3 large eggs, at room temperature
• Zest of 1 large lemon
• 2 tbsp undiluted elderflower cordial

For the Drizzle:

• 3 tbsp lemon juice (from the zested lemon)
• 100ml undiluted elderflower cordial
• 1 tbsp granulated sugar

How To Make Nigella Lemon and Elderflower Drizzle Cake

1. Preheat and Prepare Tin: Heat oven to 180°C/160°C Fan. Line a 20cm square or round tin with parchment.
2. Make Batter in Processor: Add butter, sugar, flour, almonds, salt, baking powder, eggs, and lemon zest to a food processor. Blitz, then pour in elderflower cordial while mixing.
3. Manual Method: Cream butter, sugar, and lemon zest. Mix dry ingredients (using only 1 tsp baking powder). Alternate adding eggs and dry mix. Stir in cordial last.
4. Bake the Cake: Pour batter into prepared tin. Bake for approx. 25 minutes until golden and tester comes out clean. Cover loosely with foil if browning too quickly.
5. Prepare Drizzle: Mix lemon juice and elderflower cordial in a jug.
6. Add Drizzle: Prick hot cake all over and slowly pour drizzle over the surface to soak in.
7. Finish and Cool: Sprinkle granulated sugar evenly over the cake and let cool fully before slicing.

Recipe Tips

• Use Rice Flour for Gluten-Free Option: It gives a pleasant texture and is preferred in this variation.
• Don’t Skip the Pricking: It ensures the syrup soaks deep into the cake.
• Watch for Browning: Check at 20 minutes and tent with foil if necessary.
• Processor-Free Adjustment: Reduce baking powder slightly and beat in more air manually.
• Drizzle Slowly: Pour gradually to prevent syrup from pooling.

What To Serve With Lemon and Elderflower Drizzle Cake

This floral citrus cake pairs perfectly with a hot cup of Earl Grey tea, a scoop of vanilla ice cream, or a dollop of crème fraîche. It also works well as a light pudding after a spring or summer lunch.

How To Store Lemon and Elderflower Drizzle Cake

Room Temperature: Store in an airtight container for up to 3 days.
Freeze: Wrap slices individually and freeze for up to 1 month. Thaw at room temperature.

Lemon and Elderflower Drizzle Cake Nutrition Facts (Per Square, Estimated)

• Calories: 290 kcal
• Total Fat: 18 g
• Saturated Fat: 9 g
• Carbohydrates: 25 g
• Sugar: 15 g
• Protein: 5 g
• Sodium: 110 mg

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