Mothers Day Lemon Drizzle Cake (Printable)

Moist lemon cake with tangy glaze and edible flowers for a fresh, vibrant finish.

# What You Need:

→ Cake

01 - 1 cup (226g) unsalted butter, softened
02 - 1 cup (226g) caster sugar
03 - 4 large eggs
04 - 2 cups (226g) self-raising flour
05 - Zest of 2 unwaxed lemons
06 - 2 tablespoons whole milk
07 - Pinch of salt

→ Lemon Drizzle

08 - Juice of 2 lemons
09 - 1 cup (125g) icing sugar

→ Decoration

10 - 2 tablespoons icing sugar for dusting, optional
11 - Assorted edible flowers such as violas, pansies, nasturtiums, or rose petals

# How To Make It:

01 - Preheat oven to 350°F (180°C conventional or 320°F fan). Grease and line a 2-pound loaf tin with parchment paper.
02 - In a large mixing bowl, cream together the softened butter and caster sugar until pale and fluffy, approximately 3-4 minutes.
03 - Beat in the eggs one at a time, mixing well 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 prevent developing gluten structure.
05 - Pour the batter into the prepared loaf tin and level the top using a spatula for even baking.
06 - Bake for 40-45 minutes until a skewer inserted into the center comes out clean.
07 - While the cake bakes, mix lemon juice and icing sugar in a small bowl until well combined.
08 - Once baked, pierce the warm cake all over with a skewer. Slowly pour the lemon drizzle over the surface, allowing it to absorb into the cake.
09 - Allow the cake to cool completely in the tin before removing to prevent structural damage.
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 -
  • The glaze soaks right into the warm cake so you get pockets of intense lemon flavor that melt on your tongue—no dry cake here.
  • It looks absolutely showstopping with those edible flowers, but honestly takes zero decorating skill to pull off.
  • The whole thing comes together in just over an hour from start to finish, which means you can actually have time to plate it nicely instead of rushing.
  • It's naturally vegetarian and feels fancy enough for guests but tastes comforting like something your nan would make.
02 -
  • Do not—and I mean this gently—do not skimp on poking those holes or rush the drizzle process; the glaze needs somewhere to go, and that's where the flavor magic lives.
  • If your cake dome rises too much in the middle, don't worry; just level it off with a serrated knife before serving, and nobody will ever know.
03 -
  • If you're making this for someone with dietary restrictions, it adapts beautifully—I've made gluten-free and dairy-free versions, and they work surprisingly well as long as you keep the technique the same.
  • The secret to a moist cake is patience with that drizzle; rushing it means the glaze sits on top instead of soaking in, and you lose that perfect texture contrast.
Go Back