Description
This Elderflower Cake is a light and refreshing dessert, perfect for warm days. The delicate flavor of elderflower combined with a moist sponge cake creates a delightful treat.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 cup unsalted butter, softened
- 4 large eggs
- 1 cup milk
- 1/4 cup elderflower cordial
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- Powdered sugar for dusting
- Edible flowers for garnish (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large mixing bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and elderflower cordial.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until just combined.
- Divide the batter evenly between the prepared cake pans and smooth the tops.
- Bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before transferring to wire racks to cool completely.
- Once cooled, dust with powdered sugar and garnish with edible flowers if desired.
Notes
- For a stronger elderflower flavor, you can add more elderflower cordial to the batter.
- This cake pairs beautifully with a light whipped cream frosting.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 30
- Sodium: 150
- Fat: 15
- Saturated Fat: 9
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 42
- Fiber: 1
- Protein: 4
- Cholesterol: 80
Keywords: Elderflower cake, refreshing cake, summer dessert, elderflower dessert, light cake recipe