Lemon and Rose Drizzle Cake

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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. 🙂

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Lemon and Rose Drizzle Cake

Ingredients

  • 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
  1. Grease a small loaf tin and set your oven to 170°.
  2. 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.
  3. Pour the batter into the loaf tin and bake for 30 minutes or until an inserted skewer comes out clean.
  4. 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.
  5. Once the loaf has cooled, remove it from the tin and then decorate it with the dried rose petals.

Happy Friday everyone! 

2 thoughts on “Lemon and Rose Drizzle Cake

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