I’m no stranger to a good old Lemon Drizzle Cake – it’s easy to bake and perfect just the way it is – nice and gooey and warm on the plate (especially after getting stuck out in a less pleasant kind of drizzle, eh?). But it’s always nice to try a fresh twist on an old favourite. Last time I tried pistachio, and this time I’ve gone for rose – which sweetens the lemon a little and takes out it’s sour edge. So if you like your drizzle cake a little sweeter, then this one’s for you. 🙂
Lemon and Rose Drizzle Cake
- 2 Eggs
- 100g Butter
- 100g Caster Sugar
- 100g Self Raising Flour
- Zest of 2 Lemons
- Juice of 2 Lemons
- 200g Powdered Sugar
- 2 Tsp of Rosewater
- Handful of dried, edible rose petals
- Grease a small loaf tin and set your oven to 170°.
- Cream together the butter and caster sugar and then crack in the egg. Pour in the lemon zest and rosewater, then stir in the flour.
- Pour the batter into the loaf tin and bake for 30 minutes or until an inserted skewer comes out clean.
- To make the drizzle, mix together the lemon juice and powdered sugar. While the loaf is still nice and warm (and still in its tin!), create some holes in it with a cocktail stick or a knife (make sure you only insert them half way or you’ll get a soggy bottom!), then pour the drizzle over the top.
- Once the loaf has cooled, remove it from the tin and then decorate it with the dried rose petals.
Happy Friday everyone! ♡