Lemon drizzle cake with edible flowers

by Karen Burns-Booth
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12
60 minutes

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 450g (1lb) 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