Mothers Day Lemon Drizzle Cake (Printer-Friendly)

Moist lemon cake with tangy drizzle topped by delicate edible flowers for a delightful treat.

# What You'll Need:

→ For the Cake

01 - 8 oz unsalted butter, softened
02 - 8 oz caster sugar
03 - 4 large eggs
04 - 8 oz self-raising flour
05 - Zest of 2 unwaxed lemons
06 - 2 tablespoons whole milk
07 - Pinch of salt

→ For the Lemon Drizzle

08 - Juice of 2 lemons
09 - 4.4 oz icing sugar

→ For Decoration

10 - 2 tablespoons icing sugar for dusting, optional
11 - Assorted edible flowers such as violas, pansies, nasturtiums, or rose petals

# Method:

01 - Preheat the oven to 350°F. Grease and line a 2 lb loaf tin with parchment paper.
02 - In a large mixing bowl, cream together the butter and caster sugar until pale and fluffy, approximately 3-4 minutes.
03 - Beat in the eggs one at a time, mixing well after each addition to ensure complete incorporation.
04 - Fold in the self-raising flour, lemon zest, milk, and salt until just combined. Avoid overmixing to maintain cake texture.
05 - Pour the batter into the prepared loaf tin and level the top with a spatula for even baking.
06 - Bake for 40-45 minutes, or until a skewer inserted into the center comes out clean.
07 - While the cake bakes, mix the lemon juice and icing sugar in a small bowl until smooth.
08 - Once the cake is baked, leave it in the tin and poke holes all over the top using a skewer. While still warm, slowly pour the drizzle over the cake, allowing it to soak in.
09 - Allow the cake to cool completely in the tin before removing to a serving platter.
10 - Dust lightly with extra icing sugar if desired and decorate with edible flowers immediately before serving.

# Expert Suggestions:

01 -
  • It's impossibly moist inside with a crispy, jeweled top that sings when you bite into it.
  • The lemon flavor hits you gently, never harsh or overwhelming, just perfectly balanced sunshine.
  • You can make it on a Tuesday and it tastes even better three days later when people drop by.
  • Edible flowers turn a simple cake into something memorable without any real fuss.
02 -
  • Overmixing the batter after you add flour will make the cake tough and dense—fold gently and stop as soon as everything is combined, even if you see tiny flour streaks.
  • The drizzle must go on while the cake is still warm so it soaks in properly and creates that signature crunchy-tender texture on top.
03 -
  • If you can't find unwaxed lemons, wash regular lemons under warm water and rub them well before zesting to remove any waxy coating.
  • Make a double batch of the drizzle mixture if you like it really soaked in—some people pour more directly into those holes after the first drizzle has soaked down.
Return