Mothers Day Lemon Drizzle Cake (Printable)

Moist lemon cake with tangy drizzle and edible flowers, made for celebrating special days.

# Ingredient List:

→ 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 for dusting, optional
11 - Assorted edible flowers such as violas, pansies, nasturtiums, or rose petals

# How to Make:

01 - Preheat the oven to 350°F. Grease and line a 2 lb 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 thoroughly 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, or 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, poke holes all over the top of the warm cake using a skewer. Slowly pour the drizzle over the cake, allowing it to soak in completely.
09 - Allow the cake to cool completely in the tin before removing from the pan.
10 - Transfer to a serving platter. Dust lightly with extra icing sugar if desired, and decorate with edible flowers immediately before serving.

# Expert Tips:

01 -
  • It's impossibly moist because the warm cake drinks in that tangy lemon drizzle like a sponge.
  • You only need basic ingredients and basic skills, yet it looks fancy enough to make someone feel genuinely celebrated.
  • The whole process takes barely over an hour, so you can actually pull this off on a busy day.
02 -
  • Don't skip poking the holes in the warm cake—that's the secret to the glaze actually soaking in instead of sitting on the surface.
  • If your lemon drizzle is too thick, add a teaspoon of water at a time until it reaches the right consistency; too thick and it won't soak, too thin and it runs straight off.
03 -
  • Always use unwaxed lemons for zesting and juice them by hand rather than with a citrus press—you get more control and often more juice.
  • If you're nervous about the cake sinking in the middle, reduce the oven temperature by 10 degrees and bake for an extra 5 minutes; a slower bake is more forgiving than a hot, fast one.
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