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
- Preheat & Prep: 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 Wet Ingredients: 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
- Use organic, pesticide-free edible flowers like pansies, violets, or chamomile for a natural decoration.
- For a richer lemon flavor, brush the cake with extra lemon juice before glazing.
- Swap whole milk for buttermilk for extra moisture and a slight tang.
