Make the Elderflower syrup:

1. Combine sweetener and water in a saucepan and bring to a boil, stirring occasionally to dissolve. 💧
2. Remove from heat and let cool for 10 minutes. ⏰
3. Pour warm syrup over elderflowers and lemon slices in a jar. Let cool completely. 🌼🍋
4. Strain syrup through a fine mesh sieve, pressing solids to extract flavor and juice. 🍋

Make the batter:

1. Beat butter and sweetener until light, creamy, and fluffy. 🧈🌱
2. Gradually add beaten eggs, then fold in flour and lemon zest. 🥚🍋
3. Pour batter into a prepared loaf pan and bake in a preheated oven (160C) for 45-50 minutes or until golden and cooked through. ⏰

Assemble:

1. Once the cake is cooled, drizzle with elderflower syrup. 🌼
2. Decorate with lemon zest and dried flower petals, if desired. 🍋🌼

Enjoy this delightful Lemon and Elderflower Pound Cake! 🍰