Ingredients:

  • 1 cup (226g) unsalted butter, softened
  • 1 ½ cups (300g) granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups (250g) all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ¾ cup (177ml) milk
  • ¼ cup (packed) finely chopped fresh lemon balm leaves
  • 2 tablespoons elderflower cordial
  • 2 cups (240g) powdered sugar
  • 3-4 tablespoons elderflower cordial (for glaze)
  • 1 tablespoon lemon juice, freshly squeezed

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and flour the springform pan.
  2. Cream together the softened butter and granulated sugar until light and fluffy.
  3. Beat in the eggs one at a time, then stir in the vanilla extract.
  4. In a separate bowl, whisk together the flour, baking powder, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
  6. Gently fold in the chopped lemon balm and elderflower cordial.
  7. Pour the batter into the prepared springform pan and bake for 35-45 minutes, or until a toothpick inserted into the center comes out clean. Check for doneness starting at 35 minutes!
  8. Let the cake cool in the pan for 10 minutes before removing it to a wire rack to cool completely.
  9. In a medium bowl, whisk together the powdered sugar, elderflower cordial, and lemon juice until smooth. Add more elderflower cordial, 1 tablespoon at a time, until the desired consistency is reached.
  10. Once the cake is completely cool, pour the glaze over the top, allowing it to drip down the sides. Let the glaze set before serving.