Skip to main content
Epicurious
Bon Appétit

Lemon-Elderflower Pound Cake

By Danielle Bell and Pablo Osorio

5.0

(1)

LemonElderflower Pound Cake recipe
Photograph by Emma Fishman, food styling by Caroline Hwang, prop styling by Aneta Florczyk

I owe this recipe to my mother, Grace Bell. When I was a child, she taught me how to make her caramel pound cake, and throughout the years I’ve adapted it numerous times to make it my own. This version is bright, sweet, and a little floral thanks to lots of lemon, elderflower liqueur, and roasted strawberries—a more delicious preparation of the out-of-season berries that are a Valentine’s Day staple. —Danielle Bell, recipe developer and cofounder of de Porres Dinner Series

What you’ll need

Read More
Matcha-Berry Frozen Yogurt
Froyo for one, made in a blender and topped with a crackly magic shell.
Summer Berry Stovetop Crisp
This no-oven-needed crisp can be made with almost any fresh berry (we’d avoid raspberries) and comes together within 45 minutes.
White Chocolate–Cranberry Cake
With tender buttermilk cake layers, a cranberry jam so good you’ll want it on toast, and a silky white chocolate frosting, this is a cake that’s equal parts impressive and achievable.
Grilled Pound Cake Sundae With Raspberries
This is the perfect summer party dessert, featuring grilled pound cake, Cointreau-spiked raspberries, and classic vanilla ice cream.
Hummingbird Cake
Our spin on the beloved classic, featuring pineapple jam and cream cheese frosting.
Jammy Brie Galette
This Brie galette is party food at its finest—and easiest! A 5-ingredient sweet-salty appetizer that takes just five minutes to prep.
Almond-Apricot Crostata
This laid-back Italian tart is made with a tender, buttery shortbread crust, filled with apricot jam, and blanketed in a layer of sliced almonds.
Super Seedy Power Cookies
As energizing as an energy bar, with a much simpler ingredient list.