Lemon drizzle cake with edible flowers
A lemon drizzle cake is always popular on the tea time table. Why not decorate this with edible flowers for a spring treat?
Ingredients
Cake
- 225g of unsalted butter , softened
- 225g of self-raising flour
- 1 tsp baking powder
- 225g of caster sugar
- 2 lemons , large, zested, juice saved for drizzle
- 4 large eggs
- 1 dash of milk, for mixing
Lemon drizzle
- 175g of caster sugar
Edible flowers
- edible flowers , a selection of daisies, violets, violas, pansies and primroses crystallised
Method
1
Preheat the oven to 180°C/gas mark 4. Grease and line a 900g (2lb) loaf tin with a piece of baking paper and some softened butter, or cake release spray
2
Place all of the cake ingredients, except the milk, into a large mixing bowl and beat with a hand-held mixer, or use a food mixer. Beat for 2 minutes, then add some milk to give a soft dropping consistency
3
Spoon the cake mixture into the prepared tin and bake in the oven for 35-40 minutes, or until well risen and golden brown
4
Allow the cake to cool in the tin for a few minutes and then gently turn it out onto a wire rack with a plate underneath it
5
Make the drizzle topping by mixing the sugar and reserved lemon juice together to make a runny, thick syrup, then spoon the mixture over the warm cake. Any drizzle that falls onto the plate can be spooned back on to the cake
6
Arrange the flowers on top of the cake whilst the drizzle is warm - as it cools and hardens, it will act as a glue for the flowers and they won’t fall off. Allow to cool completely before cutting into slices and serving with tea or coffee
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Lemon drizzle cake with edible flowers
