This Lemon Drizzle Cake with Edible Flowers is a delightful spring-inspired dessert, featuring a moist, buttery lemon sponge with a tangy citrus glaze. Topped with delicate edible flowers, this cake is elegant, fragrant, and perfect for special occasions like Easter, garden parties, weddings, or afternoon tea.
Why You’ll Love This Recipe
- Bright & Refreshing – The combination of lemon zest and juice gives the cake a zesty, fresh flavor.
- Soft & Moist Texture – Butter and milk create a rich, tender crumb.
- Elegant Presentation – Edible flowers add a beautiful, natural decoration.
- Perfect for Any Occasion – A stunning dessert for spring, birthdays, or celebrations.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Cake:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1 tablespoon lemon zest
- 1/2 cup fresh lemon juice
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
For the Glaze:
- 1 cup powdered sugar
- 3 tablespoons lemon juice
For Decoration:
- Edible flowers (such as pansies, violets, or chamomile)
Directions
Prepare the Cake:
- Preheat the oven to 350°F (175°C) and grease a loaf pan with butter or line with parchment paper.
- In a bowl, whisk together the flour, baking powder, and salt. Set aside.
- In another bowl, beat the butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Mix in the lemon zest, lemon juice, and vanilla extract.
- Gradually add the dry ingredients, alternating with milk, and mix until smooth.
- Pour the batter into the prepared loaf pan.
Bake the Cake:
- Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool completely before adding the glaze.
Prepare the Lemon Glaze:
- In a small bowl, whisk together the powdered sugar and lemon juice until smooth.
- Drizzle the glaze over the cooled cake, letting it drip down the sides.
Decorate & Serve:
- Gently place edible flowers on top of the glazed cake.
- Let the glaze set before slicing and serving.
Servings and Timing
- Prep Time: 15 minutes
- Cooking Time: 45 minutes
- Total Time: 1 hour
- Servings: 8 slices
- Calories: 280 kcal per slice
Variations
- Lavender Lemon Cake – Add 1 teaspoon dried lavender to the batter for a floral twist.
- Berry Infused – Fold in fresh blueberries or raspberries for extra fruitiness.
- Gluten-Free Version – Substitute all-purpose flour with gluten-free flour blend.
- Lemon Poppy Seed Cake – Add 1 tablespoon poppy seeds for extra texture.
- Honey Drizzle – Swap the lemon glaze for a light honey drizzle for a natural sweetness.
Storage/Reheating
- Room Temperature: Store in an airtight container for up to 2 days.
- Refrigeration: Keep in the fridge for up to 5 days. Let it come to room temperature before serving.
- Freezing: Freeze the cake (without glaze) for up to 2 months. Thaw before glazing.
FAQs
What edible flowers are safe to use?
Edible flowers like pansies, violets, chamomile, lavender, and rose petals are safe and beautiful for decoration.
Can I use bottled lemon juice instead of fresh?
Fresh lemon juice is recommended for the best flavor, but bottled juice can work in a pinch.
How do I prevent my cake from drying out?
Avoid overbaking, and store in an airtight container to retain moisture.
Can I make this into cupcakes?
Yes! Divide the batter into cupcake liners and bake at 350°F for 18-20 minutes.
What’s the best way to apply edible flowers?
Gently press them onto the glaze while it’s still wet so they stick properly.
Can I make this cake sugar-free?
Use a sugar substitute like erythritol for the cake and glaze.
How do I get a stronger lemon flavor?
Add extra zest or a touch of lemon extract for a more intense citrus taste.
Can I use a bundt pan instead of a loaf pan?
Yes! A small bundt pan works well, but adjust the baking time slightly.
Can I add nuts to the batter?
Yes, chopped almonds, pecans, or pistachios add a lovely crunch.
How do I make the glaze thicker?
Reduce the lemon juice or add more powdered sugar until desired thickness is reached.
Conclusion
This Lemon Drizzle Cake with Edible Flowers is an elegant, refreshing, and beautifully decorated dessert perfect for spring celebrations, Easter, or afternoon tea. With its tangy lemon glaze and soft buttery crumb, every bite is a burst of citrusy goodness. Try this easy and stunning cake today!
O
Print
Lemon Drizzle Cake with Edible Flowers
- Total Time: 1 hour
- Yield: 8 slices 1x
- Diet: Vegetarian
Description
A moist lemon sponge cake with a tangy glaze, beautifully adorned with delicate edible flowers. This bright and refreshing dessert is perfect for spring gatherings, Easter, or afternoon tea.
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1 tablespoon lemon zest
- 1/2 cup fresh lemon juice
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
For the Glaze:
- 1 cup powdered sugar
- 3 tablespoons lemon juice
- Edible flowers for decoration
Instructions
Instructions:
- Preheat Oven: Preheat oven to 350°F (175°C). Grease and line a loaf pan with parchment paper.
- Mix Dry Ingredients: In a bowl, whisk together flour, baking powder, and salt.
- Cream Butter & Sugar: In another bowl, beat butter and sugar until light and fluffy.
- Add Eggs & Flavoring: Mix in eggs one at a time, then add lemon zest, lemon juice, and vanilla extract.
- Combine: Gradually add dry ingredients, alternating with milk, and mix until smooth.
- Bake: Pour the batter into the loaf pan and bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
- Cool & Glaze: Let the cake cool completely before drizzling with the lemon glaze.
- Decorate: Garnish with edible flowers for a beautiful finishing touch.
Notes
Instructions:
- Preheat Oven: Preheat oven to 350°F (175°C). Grease and line a loaf pan with parchment paper.
- Mix Dry Ingredients: In a bowl, whisk together flour, baking powder, and salt.
- Cream Butter & Sugar: In another bowl, beat butter and sugar until light and fluffy.
- Add Eggs & Flavoring: Mix in eggs one at a time, then add lemon zest, lemon juice, and vanilla extract.
- Combine: Gradually add dry ingredients, alternating with milk, and mix until smooth.
- Bake: Pour the batter into the loaf pan and bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
- Cool & Glaze: Let the cake cool completely before drizzling with the lemon glaze.
- Decorate: Garnish with edible flowers for a beautiful finishing touch.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Desserts, Cakes
- Method: Baking
- Cuisine: European
