Mothers Day Lemon Drizzle Cake (Printable)

A moist, zesty lemon cake with tangy drizzle and edible flowers, ideal for celebrations and teatime treats.

# What You'll Need:

→ Cake

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

→ Lemon Drizzle

08 - Juice of 2 lemons
09 - 4.5 oz powdered sugar

→ Decoration

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

# How-To Steps:

01 - Preheat the oven to 350°F. Grease and line a 2-pound loaf tin with parchment paper.
02 - In a large mixing bowl, cream together the softened butter and caster sugar until pale and fluffy, approximately 3-5 minutes.
03 - Beat in the eggs one at a time, mixing well after each addition to ensure proper emulsification.
04 - Fold in the self-rising 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.
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 powdered sugar in a small bowl until smooth and pourable.
08 - Once baked, leave the cake in the tin and pierce the surface all over with a skewer. While still warm, slowly pour the drizzle over the cake, allowing it to soak in completely.
09 - Allow the cake to cool completely in the tin before removing.
10 - Transfer to a serving platter. Dust lightly with additional powdered sugar if desired, and decorate with edible flowers immediately before serving.

# Expert Tips:

01 -
  • It's impossibly moist because the warm cake drinks in that tangy lemon glaze like it's been waiting for it.
  • The edible flowers turn a simple cake into something that looks like it came from a proper bakery, but you made it yourself.
  • It tastes bright and springy without being too sweet, so you can eat it without feeling guilty.
02 -
  • Don't skip poking the holes or the drizzle won't soak in—I learned this by not doing it once, and the cake was delicious but not nearly as moist as it could have been.
  • Unwaxed lemons make a real difference; the wax on regular lemons tastes bitter and grainy when you zest them, which overpowers the delicate lemon flavour you're going for.
03 -
  • If you want extra zestiness, add a tiny pinch of lemon zest directly to the drizzle mixture—it makes the flavour punch even harder without making it bitter.
  • Serve this with whipped cream or a dollop of crème fraîche, because the cool, tangy dairy cuts through the sweetness and makes every bite feel luxurious.
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