Elderflower Lemon Cake

Sort out the elderflowers and rinse carefully: While doing so, grasp the umbels by the stalk and immerse them once “upside down” in a sufficiently large bowl of water. Then place on a tea towel (or kitchen roll) and gently pat dry with a cloth. Set aside about a handful of flowers for decoration.

Wash the lemon and grate the zest. Squeeze the juice and set aside for the glaze.

For the dough, beat the butter with the powdered sugar, vanilla sugar and the grated lemon zest until fluffy.

Gradually add eggs and each yolk and beat for 3-4 minutes until very creamy and smooth. Sift flour with baking powder and fold into the batter by the tablespoonful. Finally, stir in the elderflower syrup.

Preheat the oven to 180 °C.

Grease a loaf pan or line with baking paper. Pour about 1/3 of the batter into the pan and spread. Cut the dried elderflowers from the stems and spread evenly on top.

Pour remaining cake batter over the top, spread smoothly and bake the cake for about 50 minutes. Once the surface is golden (after about 15 minutes), cover the pan with aluminum foil.

Remove cake from oven, let cool in the pan for about 10 minutes, turn out onto a wire rack and let cool completely.

For the glaze, mix confectioners’ sugar with elderflower syrup, lemon juice and a little water, if desired, until smooth and a thick white cream forms.

Spread the

Preparation Tip:

Garnish the cake additionally with lemon zest.

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