Lemon drizzle cake with edible flowers

60 minutes



  • 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


Preheat the oven to 180°C/gas mark 4. Grease and line a 450g (1lb) loaf tin with a piece of baking paper and some softened butter, or cake release spray
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
Spoon the cake mixture into the prepared tin and bake in the oven for 35-40 minutes, or until well risen and golden brown
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
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
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