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Lemon Drizzle Cake with Edible Flowers

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  • Author: Mari
  • 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

Units Scale

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:

  1. Preheat Oven: Preheat oven to 350°F (175°C). Grease and line a loaf pan with parchment paper.
  2. Mix Dry Ingredients: In a bowl, whisk together flour, baking powder, and salt.
  3. Cream Butter & Sugar: In another bowl, beat butter and sugar until light and fluffy.
  4. Add Eggs & Flavoring: Mix in eggs one at a time, then add lemon zest, lemon juice, and vanilla extract.
  5. Combine: Gradually add dry ingredients, alternating with milk, and mix until smooth.
  6. 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.
  7. Cool & Glaze: Let the cake cool completely before drizzling with the lemon glaze.
  8. Decorate: Garnish with edible flowers for a beautiful finishing touch.

Notes

Instructions:

  1. Preheat Oven: Preheat oven to 350°F (175°C). Grease and line a loaf pan with parchment paper.
  2. Mix Dry Ingredients: In a bowl, whisk together flour, baking powder, and salt.
  3. Cream Butter & Sugar: In another bowl, beat butter and sugar until light and fluffy.
  4. Add Eggs & Flavoring: Mix in eggs one at a time, then add lemon zest, lemon juice, and vanilla extract.
  5. Combine: Gradually add dry ingredients, alternating with milk, and mix until smooth.
  6. 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.
  7. Cool & Glaze: Let the cake cool completely before drizzling with the lemon glaze.
  8. 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

Find it online: https://yumandjoy.com/lemon-drizzle-cake-with-edible-flowers/