Mothers Day Lemon Drizzle (Printable)

A moist lemon drizzle cake topped with tangy glaze and edible flowers, perfect for spring occasions.

# What you need:

→ For the 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

→ For the Lemon Drizzle

08 - Juice of 2 lemons
09 - 4.4 oz icing sugar

→ For Decoration

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

# How to make it:

01 - Preheat 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 the mixture is pale and fluffy, approximately 3-4 minutes.
03 - Beat in the eggs one at a time, mixing well after each addition to ensure proper emulsification.
04 - Fold in the self-raising flour, lemon zest, milk, and salt until just combined. Avoid overmixing to maintain a tender crumb structure.
05 - Pour the batter into the prepared loaf tin and level the top with a spatula for even baking.
06 - Bake for 40-45 minutes until a skewer inserted into the center comes out clean.
07 - While the cake bakes, whisk together the lemon juice and icing sugar in a small bowl until smooth.
08 - Once baked, leave the cake in the tin and pierce the top all over with a skewer. While still warm, slowly pour the drizzle over the cake, allowing it to absorb completely.
09 - Allow the cake to cool entirely in the tin before removing.
10 - Transfer to a serving platter. Dust lightly with additional icing sugar if desired, and garnish with edible flowers immediately before serving.

# Helpful Hints:

01 -
  • The crumb stays remarkably moist for days, which means you can actually bake it ahead without it turning into a brick.
  • Edible flowers turn it into something that looks fancy enough for a celebration but tastes honest and unpretentious.
  • It's foolproof enough that you won't stress, but impressive enough that people genuinely think you've spent your afternoon in a French patisserie.
02 -
  • The drizzle only works properly if the cake is genuinely warm when you pour it—cold cake will reject it and you'll end up with a sticky top that never sets.
  • Don't skip the milk; it sounds odd but those two tablespoons are what stop the cake from turning into a dry disappointment by day two.
03 -
  • Grate your lemon zest before cutting the lemon in half for juice—you'll get more flavour and less waste.
  • If your kitchen is cold, warm your bowl and mixer briefly before creaming the butter and sugar; it takes seconds and speeds everything up tremendously.
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