Mothers Day Lemon Drizzle Cake (Printable)

Moist lemon cake topped with tangy drizzle and decorated with edible flowers for a special celebration.

# What You'll Need:

→ For the Cake

01 - 1 cup (226g) unsalted butter, softened
02 - 1 cup plus 2 tablespoons (225g) caster sugar
03 - 4 large eggs
04 - 1¾ cups plus 2 tablespoons (225g) 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 - 1 cup minus 2 tablespoons (125g) icing sugar

→ For Decoration

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

# How to Cook:

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 for even baking.
06 - Bake for 40-45 minutes until a skewer inserted into the center emerges clean, indicating doneness.
07 - While cake bakes, whisk together lemon juice and icing sugar in a small bowl until smooth.
08 - Once baked, pierce the entire top surface with a skewer. While cake remains warm, slowly pour drizzle over surface, allowing it to absorb thoroughly.
09 - Allow cake to cool entirely in tin before turning out onto a serving platter.
10 - Dust lightly with additional icing sugar if desired. Arrange edible flowers on top immediately before serving.

# Expert Advice:

01 -
  • It's moist without being heavy, with a bright lemon punch that feels elegant but tastes like home.
  • The edible flowers transform a simple cake into something that looks like you spent all morning fussing over it, when really you've just baked magic.
02 -
  • The warm glaze is essential—pouring it over a cool cake means it sits on top instead of soaking in, so timing truly matters here.
  • Don't be tempted to use supermarket 'edible flowers' without checking they're actually safe for eating; what looks decorative in the gardening section might have been treated with chemicals.
03 -
  • Unwaxed lemons are worth seeking out because the zest is thinner and more flavorful without any protective coating getting in the way.
  • If your drizzle seems too thick, loosen it with a tiny drop of lemon juice at a time rather than milk—you want the tartness to stay front and center.
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