The classic lemon drizzle is a masterpiece of British baking — crisp, sugary crust on top, zingy, moist sponge beneath. I’ve added elderflower cordial to the mix, which brings a delicate floral note that complements the lemon beautifully. It’s the sort of cake that disappears at bake sales and causes arguments over who gets the last slice.
I make this as a traybake rather than a loaf because it means more of that glorious crunchy top per slice. More is more when it comes to drizzle, in my opinion.
Ingredients
For the sponge
- 250g unsalted butter, softened
- 250g caster sugar
- 4 large eggs
- 250g self-raising flour
- Zest of 3 lemons
- 3 tbsp elderflower cordial
- 2 tbsp milk
For the drizzle
- Juice of 3 lemons
- 2 tbsp elderflower cordial
- 200g granulated sugar
Method
- Preheat the oven to 180°C (160°C fan). Grease and line a 23x33cm traybake tin.
- Beat the butter and caster sugar together until pale and fluffy. Add the eggs one at a time, beating well after each addition. If the mixture starts to curdle, add a spoonful of flour.
- Fold in the flour, lemon zest, elderflower cordial, and milk until smooth.
- Spread evenly into the prepared tin and bake for 28–32 minutes until golden and springy to the touch.
- While the cake bakes, mix together the lemon juice, elderflower cordial, and granulated sugar. Don’t worry that the sugar doesn’t fully dissolve — that’s what creates the crunchy topping.
- As soon as the cake comes out of the oven, poke holes all over the surface with a skewer and pour the drizzle evenly over the top. It will seem like too much liquid — it isn’t.
- Leave to cool completely in the tin. The topping will set into a gorgeous, crunchy, slightly translucent crust.
- Cut into squares and try not to eat three in a row.
This keeps brilliantly for up to four days in a tin — the drizzle acts as a sort of preservative and keeps the sponge incredibly moist. It’s also one of those rare cakes that’s just as good at a smart afternoon tea as it is wrapped in foil in a packed lunch.
