Lemon and Elderflower Pound Cake

A Delicate and Flavorful Treat 🍋🌼

Indulge in the exquisite taste of this Lemon and Elderflower Pound Cake! The subtle sweetness of elderflower blossoms perfectly complements the zesty tang of lemon, creating a truly delightful treat. This pound cake is perfect for afternoon tea or as a special dessert.

For the cake:

• 250g softened butter 🧈
• 3 tbsp Natvia @natvialiving 🌱
• 4 beaten eggs 🥚
• 250g self-raising flour
• 1 lemon (zested) 🍋

For the Elderflower syrup:

• 4 tbsp Natvia 🌱
• 1 cup Water 💧
• 1 Lemon, sliced 🍋
• 1 cup Elderflower Blossoms (from about 7 heads) 🌼

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! 🍰