If you could bottle up the essence of an English garden in bloom, lace it with a touch of nostalgia and serve it at teatime, you’d have something close to Nigella’s Lemon and Elderflower Cake. It’s a sponge cake-yes-but not just any sponge. This one sings with sharp lemon zest and is softened with the romantic, floral notes of elderflower. And it’s not overly sweet which I love. There’s a grown-up elegance to it.
This cake first caught my eye during a spring baking spree. I was knee-deep in rhubarb and clotted cream ideas when I stumbled across Nigella’s version of this cake. It’s inspired by classic British flavors but with her signature touch of sensual indulgence and ease. It’s the kind of cake you bake not just to feed others but to nourish your own soul.
Nigella Lemon And Elderflower Cake Recipe
Ingredients Needed
Before you start, take a moment to breathe in the scent of lemons. I always do. It instantly lifts my mood.
Here’s what you’ll need:
For The Cake
- 225g unsalted butter (softened. I always leave mine out overnight)
- 225g caster sugar
- 4 large eggs
- 50g plain flour
- 175g self-raising flour
- Zest of 2 unwaxed lemons
- 4 tablespoons whole milk
For The Syrup
- Juice of 2 lemons
- 100ml elderflower cordial (I use Belvoir. it’s fragrant without being cloying)
For The Glaze
- 200g icing sugar
- 2-3 tablespoons elderflower cordial
I remember the first time I made it, I didn’t have quite enough elderflower cordial, so I added a splash of St. Germain liqueur. It worked beautifully-and now I secretly prefer it that way.
Equipment Needed
Nigella doesn’t like fuss. and neither do I. You’ll only need:
- A 900g (2lb) loaf tin
- Baking parchment
- Electric hand mixer or stand mixer
- Zester or microplane
- Mixing bowls (at least two)
- Skewer (for syrup poking. this is oddly satisfying)
- Wire cooling rack
I once forgot to line the tin properly and spent ten very tense minutes coaxing the cake out with a fish slice. Trust me: line your tin with parchment and let the ends overhang for easy lifting.
Instructions To Make Nigella Lawson’s Lemon And Elderflower Cake
This cake feels like a ritual. There’s something meditative about it, from creaming the butter to soaking the sponge. Here’s how I do it:
1. Preheat And Prepare
Set your oven to 170°C (fan) or 180°C (non-fan). Butter and line your loaf tin with parchment. Let the paper hang over the sides like little handles. your future self will thank you.
2. Make The Batter
Cream the butter and sugar until pale and fluffy. this part always reminds me of baking with my gran. She used to say, ’The fluffier the butter, the lighter the cake.’ Then beat in the eggs one by one, adding a spoonful of flour between each to prevent curdling.
Fold in the remaining flours gently, followed by the lemon zest and milk. The batter should look creamy, light and sunlit-yellow. Spoon it into the tin and level the top.
3. Bake
Pop it in the oven for 45-50 minutes. Your kitchen will slowly fill with that unmistakable smell: lemon, sugar and warmth. Check with a skewer. when it comes out clean, it’s done.
4. Make The Syrup
While the cake bakes, mix the lemon juice and elderflower cordial. Don’t boil it, just stir it together. It should smell like a summer picnic.
5. Soak The Sponge
The moment the cake comes out of the oven, stab it gently with a skewer (don’t go mad-imagine polite little pokes), then pour the syrup over slowly. It’ll look like too much but it always soaks in. Let it cool in the tin.
6. Glaze
Once cooled, mix icing sugar with a few tablespoons of elderflower cordial until thick but pourable. Drizzle it over the top in wide, luscious ribbons. I sometimes top it with a few edible flowers or thin strips of lemon zest. it looks like a little garden in cake form.
What I Learnt
This cake taught me patience. You can’t rush syrup-soaking. You can’t shortcut zesting. And you definitely can’t skimp on elderflower. it’s the soul of the dish.
It also reminded me how important small, quiet pleasures are. I made this cake during a rough patch-emotionally wrung out, tired, disconnected. But zesting those lemons, watching the glaze slide slowly down the sponge… it made me feel present again. Grounded. Almost happy.
And, funnily enough, the leftovers taste even better the next day. That syrup really does its work overnight. It’s a lesson in letting things settle.
FAQs
What Makes Nigella’s Lemon And Elderflower Cake So Special?
It’s that perfect balance of refreshing citrus and delicate floral elderflower. The combination of the tangy lemon and the subtle sweetness of elderflower syrup makes it feel both elegant and light. Plus, Nigella’s cake recipes are always full of love, and this one’s no exception. It’s like a taste of spring in every bite!
Can I Substitute Elderflower Syrup With Something Else?
If you can’t find elderflower syrup, you can try using a splash of elderflower liqueur or even a bit of homemade elderflower cordial. But honestly, if you’re ever able to get your hands on the syrup, it adds a unique flavor that you just can’t replicate with anything else!
How Can I Make Sure My Lemon And Elderflower Cake Is Perfectly Moist?
Ah, the moisture! One of the key things is not overbaking it. Make sure you test the cake with a skewer before the timer runs out-it should come out clean but still moist. Also, the cake has a beautiful drizzle of lemon syrup, which helps keep it moist without making it soggy. And don’t skip the buttercream-it adds that extra richness that elevates it.
