The English Vegan

Simple and Delicious Vegan Baking and Cooking

Lemon and Elderflower Drizzle Cake

Although summer is creeping to an end, there is still plenty of time to enjoy this light, zesty cake. The lemon and elderflower sponge is drizzled with a sweet, fragrant syrup while still warm so the cake becomes superbly moist and slightly sticky, the sponges are then sandwiched with a rich elderflower buttercream and finished with a crunchy lemon icing. This is a great cake for impressing the in-laws or bringing along to a summer party. My camera is charger-less at the moment to phone photos will have to do!










Lemon and Elderflower Drizzle Cake


  • 400g Self-Raising Flour
  • 240g Caster Sugar
  • 2Tsp Baking Powder
  • Zest of 1 Lemon
  • 400ml Soya Milk (or other milk alternative)
  • 150ml Vegetable Oil
  • 3-4Tbsp Undiluted Elderflower Cordial
  • Drizzle:
  • 50ml Undiluted Elderflower Cordial
  • 1 Tbsp Caster Sugar
  • 2 Tbsp Lemon Juice
  • Buttercream:
  • 25g Margarine, softened
  • 200g Icing Sugar, sifted
  • 3 Tbsp Undiluted Elderflower Cordial
  • Icing:
  • 100g Icing Sugar
  • Juice of 1 Lemon


  1. Pre-heat the oven to 180 degrees celcius and grease and line two 20cm round cake tins
  2. In a large bowl, sift the flour, salt and baking powder
  3. Add the sugar and lemon zest and stir until combined
  4. In a seperate bowl or jug mix together the soy milk, oil and elderflower cordial
  5. Make a well in the middle of the dry ingredients and pour in the wet ingredients
  6. Stir quickly until there are no lumps of flour, mix for as minimal time as possible to keep the cake light and fluffy
  7. Bake for 25-30 minutes until the top if golden brown and the centre of the sponge springs back when pressed lightly
  8. Meanwhile, Stir together the drizzle ingredients and leave to one side for the sugar to dissolve
  9. For the buttercream, put the margarine in a large bowl and slowly add the icing sugar until you have a thick, creamy icing. Add the elderflower cordial and stir to make a spreadable consistency.
  10. Allow to cool for ten minutes before transferring to cooling rack and leave to cool for a further ten minutes.
  11. Using a Skewer, poke holes in both cakes for the drizzle to run into
  12. Slowly pour the drizzle onto the warm cakes ensuring that they are evenly covered
  13. Allow to cool completely before filling with buttercream
  14. Finally, stir together the icing sugar and lemon and pour over the top of the cake right to the edges so some of the icing drips down the side of the cake



Leave a Reply

%d bloggers like this: