Mothers Day Lemon Drizzle Cake (Printable Version)

Moist lemon cake with tangy drizzle and edible flowers, perfect for springtime gatherings and celebrations.

# List of Ingredients:

→ 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 - 4.4 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 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 softened butter and caster sugar until pale and fluffy, approximately 3-4 minutes.
03 - Beat in eggs one at a time, mixing thoroughly 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 cake tenderness.
05 - Pour batter into prepared loaf tin and level the top with a spatula.
06 - Bake for 40-45 minutes until a skewer inserted into the center emerges clean.
07 - While cake bakes, whisk together lemon juice and icing sugar in a small bowl to create the drizzle.
08 - Upon removal from oven, pierce entire cake surface with a skewer. While still warm, gradually pour drizzle over cake, allowing complete absorption.
09 - Allow cake to cool completely in tin before unmolding.
10 - Transfer to serving platter. Dust lightly with additional icing sugar if desired and arrange edible flowers immediately before service.

# Expert Advice:

01 -
  • The drizzle soaks right into the warm cake, making it impossibly moist and tender without ever feeling heavy.
  • It looks like you've spent hours in the kitchen, but honestly, edible flowers do most of the decorative work for you.
  • The balance of tangy lemon and sweet glaze is addictive—people will ask for the recipe before they've even finished their first slice.
02 -
  • Make absolutely certain your edible flowers are pesticide-free and specifically labeled as safe for consumption—garden flowers or florist flowers are not safe unless explicitly marked otherwise.
  • The warm cake is essential for the drizzle to soak in properly; if you wait until it's cool, the glaze just sits on top and doesn't create that moist, tender texture.
03 -
  • Use room temperature eggs and softened butter—cold ingredients won't combine smoothly and you'll end up with a dense cake instead of a tender one.
  • If you want extra zestiness, add a tiny bit of lemon zest directly to the drizzle along with the juice; it makes the tang even more pronounced and the cake feel even more special.
Go Back