Lemon Drizzle Cake with Edible Flowers

This Lemon Drizzle Cake is the perfect blend of zesty citrus flavor and soft, buttery texture, finished with a tangy glaze and adorned with delicate edible flowers. Light, refreshing, and visually stunning, this cake is ideal for spring gatherings, Easter, weddings, or afternoon tea.

Why You’ll Love This Recipe

• Bright & Refreshing – A perfect balance of sweet and tangy lemon flavors.
• Moist & Buttery Texture – The combination of butter, milk, and fresh lemon juice keeps the cake soft.
• Beautiful & Elegant – Edible flowers add a charming and decorative touch.
• Simple Yet Impressive – Easy to make but looks like a bakery masterpiece.

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:

1. Preheat the oven to 350°F (175°C) and grease a loaf pan with butter or line with parchment paper.
2. In a bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In another bowl, beat the butter and sugar until light and fluffy.
4. Add the eggs one at a time, beating well after each addition.
5. Mix in the lemon zest, lemon juice, and vanilla extract.
6. Gradually add the dry ingredients, alternating with milk, and mix until smooth.
7. Pour the batter into the prepared loaf pan.

Bake the Cake:

8. Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
9. Let the cake cool completely before glazing.

Prepare the Lemon Glaze:

10. In a small bowl, whisk together the powdered sugar and lemon juice until smooth.
11. Drizzle the glaze over the cooled cake, letting it drip down the sides.

Decorate & Serve:

12. Gently place edible flowers on top of the glazed cake.
13. 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

• Floral Infused Cake – Add 1 teaspoon of dried lavender or rose water to the batter for a floral twist.
• Berry Addition – Fold in fresh blueberries or raspberries for a fruity surprise.
• Gluten-Free Option – Use a gluten-free flour blend instead of all-purpose flour.
• Dairy-Free Version – Substitute coconut milk or almond milk for whole milk and use dairy-free butter.
• Extra Crunch – Sprinkle toasted almonds on top for added texture.

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!