Pound Cake With Elderberry Syrup is a soft, sweet cake with a hint of vanilla and lemon juice. It’s covered in lemony icing with elderberry syrup. The syrup makes the cake more aromatic, soft and also sweeter. You can use any elderberry syrup you have at home – bought at the store or homemade.

This blog post is sponsored by Fabio. Thank you ❤️

Ingredients:

• 120 g unsalted butter
• 220 g regular crystal sugar
• 3 eggs room temp
• 235 g cake flour
• 4 tbsps elderberry syrup by Fabio
• 2 tsps vanilla extract
• 85 g greek yogurt
• 1 tsp baking powder
• zest from 1 lemon
• juice from 1 lemon

Icing

• 1 tbsps elderberry syrup
• 140 g icing sugar
• juice from 1 lemon

Pound cake with elderberry syrup is super creamy, soft, sweet and easy to move around. It has a sweeter body than other lemon pound cakes I’ve ever made before. You can use whatever elderberry syrup you like. It can be a homemade one or one from the store.

What you need to follow:

Whisk the flour – many recipes say to whisk the flour with baking powder. However, it’s an important step if you want the lemon cake to be soft and fluffy. So make sure to whisk the flour with lemon zest and baking powder with an egg whisker.

Full-fat yoghurt – buy a full-fat white yoghurt (Greek yoghurt for example) to achieve this nice soft consistency. Full-fat yoghurt can replace the milk, butter, or other fats that make a cake richer and moister. And also, it makes a cake more tangy, which is great for a cake full of sugar. And don’t forget – it goes well with lemons.

Adding the mixtures in parts – the ultimate MUST is to add flour mixture and yoghurt mixtures in parts. Once the butter batter is mixed with sugar, you need to add flour and yoghurt in smaller parts so they are well combined.

Here’s how:

• mix butter with sugar – the batter
• now prepare into one bowl of flour with baking powder and another bowl with yoghurt and lemon juice
• add 1/3 of the flour mixture into the batter with an electric mixer on low speed, once it’s well mixed, add 1/2 yoghurt mix and mix again
• continue doing this
• end the process by adding flour mix as the last one

HOW TO MAKE THE POUND CAKE WITH ELDERBERRY SYRUP:

Preheat an oven to 170°C. Prepare one pound cake tin (regular size) or 2 smaller pound cake tins. Butter up the tin and attach the attachment paper to it.

Start with creaming butter and sugar. Whisk the butter and sugar with an electric mixer at high speed for 3 minutes. You should end up with creamy and soft consistency in the mixture.

Continue by adding eggs, one at a time. Whisk on medium speed and scrape the sides of the bowl when needed. Mix until the batter is runny and creamy.

In one bowl mix flour with baking powder and lemon zest – whisk with an egg whisker. Add yoghurt with lemon zest, elderberry lemon juice, and vanilla extract. The next step is crucial – add 1/3 flour mixture into the batter, while mixing on low speed. Then add 1/2 yoghurt liquid. When it’s well combined, add flour mixture, mix, and yoghurt mixture. In the end, add the rest of the flour mixture. Don’t forget the scrape down the sides of the bowl while the batter is mixing. Now, I recommend tasting the batter if it does have enough elderberry syrup. If not, add more.

Pour the batter into the pound cake tin and bake for 50 minutes or until the wooden toothpick comes out clean. Take the cake out of the oven and let cool in the tin for 10 minutes. Then take it out and allow it to cool for the next 30 minutes. You can also pour a small amount of elderberry syrup on top while the cake is warm.

For lemon icing – prepare icing sugar in the bowl. Pour the lemon juice and mix with an egg mixer until it’s well combined. The icing should be thick enough to stay on the cake. I like doing 2 layers. The first one is a little runny and I cover the cake with it while the cake is still warm (not hot). Then I let the cake cool. You can stop at this point. But for a nicer white cover and more lemon taste, repeat the process but add more icing sugar. The batter should be as thick as the pancake batter. If not, add more icing sugar. You can also add lemon zest. Cover the cake with a thick layer.

On top of the cake, you can sprinkle extra lemon zest and a few drops of lemon juice. Trust me, you will not regret doing it.

WOULD YOU LIKE TO TRY MORE DESSERTS?

If you decide to make this recipe, please tag me or send me a message on Instagram or Pinterest. ❤️ Thank you so much.