Dairy Free Lemon and Elderflower Drizzle Cake

Hello againn,

Happy Sunday! How’s your weekend been? Baking a lemon drizzle cake was suggested to me recently, however I wanted to find a bit of a twist on the traditional because personally, I am not a massive fan of a lemon cake and so needed something a bit different to try and make sure I was going to like this one. So this is more cake looking as opposed to the loaf cake style and it has a bit of elderflower added into it, which makes the lemon a little less bitter. I apologise for the lengthy ingredients list but it has to be done eh!!




For the cake

  • 175g self-raising flour
  • 1/2 tsp baking powder
  • 175g dairy free butter
  • 175g caster sugar
  • 3 medium eggs
  • 1tbsp elderflower cordial
  • 1 lemon zest

For the syrup

  • Juice of 1 lemon
  • 1 tbsp elderflower cordial
  • 55g caster sugar

For the filling:

  • 115g icing sugar
  • 40g dairy free butter
  • 2tsp elderflower cordial

For the topping:

  • 55g icing sugar
  • 3tsp cold water


Step 1: Preheat the oven to 180 degrees. Line 2 round cake tins with baking paper and/or butter.

Step 2: Cream together the butter and sugar. Add in the lightly whisked eggs and mix for a few minutes to get the air in. Mix in the lemon zest.

Step 3: Sift in the flour and baking powder and fold together until just combined.

Step 4: Divide the mixture in half and place each half into the separate round cake tins. Bake these in the oven for around 30-35 minutes, until they bounce back and a skewer comes out clean.

Step 5: Once cooked, leave to cool for 5 minutes in the tin and then transfer to a cooling rack. Using a skewer make some deep holes in both of the sponges which will make the gaps for the syrup to ‘drizzle’ into! (I have to admit, until a few weeks ago I didn’t realise this is why a drizzle cake is called a drizzle cake!!)

Step 6: Now while the cake is still warm, you need to make the syrup. So put the lemon juice, elderflower cordial and sugar into a saucepan and heat gently on a low heat just until the sugar is dissolved. Then drizzle this syrup over both of the sponges. You’ll definitely want to put something underneath the sponges because it’ll get messy and sticky! Leave that to soak in.

Step 7: Now for the buttercream filling. Mix together the butter, icing sugar and elderflower cordial until smooth. Spread this onto one of the layers of sponge and then pop the other one on top to sandwich together.

Step 8: I decided to add some icing sugar mixture onto the top but this is up to you, you can decorate it any way you want. I kind of wish I had added some decoration to the top to be honest to make it look a little more pretty! But anyway, for the icing add the icing sugar and water and mix until combined and thick. Then tip this over the top of the cake, don’t worry is some drips down, I quite like the look of this!




And there you have it, my take on a lemon drizzle cake!! I quite like this recipe because it isn’t a strong lemon taste and the added elderflower takes the bitterness away, which to me, makes it taste nicer. This is definitely worth a try. Have you done any twists on traditional recipes which I can take a look at?! I hope you’ve enjoyed my post this Sunday. If you have please give me a follow and go over to my social media for my life on the daily!



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