Mothers Day Lemon Drizzle Cake (Printable)

Zesty lemon cake with tangy drizzle and floral decoration, moist and easy to prepare for any occasion.

# Ingredient list:

→ 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

→ Lemon Drizzle

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

→ Decoration

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

# How-to:

01 - Preheat oven to 350°F. Grease and line a 2 lb loaf tin with parchment paper.
02 - In a large mixing bowl, cream together softened butter and caster sugar until pale and fluffy.
03 - Beat in eggs one at a time, mixing well after each addition to ensure proper emulsification.
04 - Fold in self-raising flour, lemon zest, milk, and salt until just combined. Avoid overmixing to maintain tender crumb structure.
05 - Pour batter into prepared loaf tin and level the top using a spatula for even baking.
06 - Bake for 40 to 45 minutes until a skewer inserted into the center emerges clean.
07 - While cake bakes, mix lemon juice and icing sugar in a small bowl until smooth.
08 - Once baked, poke holes throughout the warm cake using a skewer. Slowly pour lemon drizzle over the cake, allowing it to absorb into the warm crumb.
09 - Allow cake to cool fully in the tin before removing to a serving platter.
10 - Dust lightly with additional icing sugar if desired and decorate with pesticide-free edible flowers immediately before serving.

# Expert Advice:

01 -
  • The lemon drizzle soaks right into warm cake, creating pockets of tangy sweetness that feel indulgent without being heavy.
  • Edible flowers transform a simple cake into something that looks like you spent hours fussing, when really you didn't.
  • It's genuinely easy to make, which means you can actually pull it off on a weeknight, not just special occasions.
02 -
  • Don't skip poking holes in the warm cake—it's the only way the drizzle gets absorbed instead of sitting on top like a glaze.
  • Using unwaxed lemons matters because you're zesting the skin; waxed ones can taste waxy, which is as pleasant as it sounds.
03 -
  • If you can't find edible flowers or they feel fussy, a simple dusting of icing sugar and maybe some candied lemon peel looks beautiful and tastes incredible.
  • The drizzle sets as the cake cools, creating a thin glaze; if you want it thicker and more pronounced, use less lemon juice in the mix.
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