# What You’ll Need:
→ Cake
01 - 1 cup unsalted butter, softened
02 - 1 cup caster sugar
03 - 4 large eggs
04 - 2 cups 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 confectioners’ sugar
→ Decoration
10 - 2 tablespoons confectioners’ sugar (optional, for dusting)
11 - Assorted edible flowers (such as violas, pansies, nasturtiums, or rose petals)
# Step-by-Step Guide:
01 - Preheat the oven to 350°F. Grease and line a 2-pound loaf tin with parchment paper.
02 - In a large mixing bowl, beat together the softened butter and caster sugar until pale and fluffy using an electric mixer or wooden spoon.
03 - Add eggs one at a time, mixing thoroughly after each addition until fully combined.
04 - Fold in the self-raising flour, lemon zest, milk, and a pinch of salt until the mixture is just combined. Avoid overmixing for optimal texture.
05 - Spoon the batter into the prepared loaf tin and level the surface with a spatula.
06 - Bake for 40–45 minutes. The cake is ready when a skewer inserted into the center comes out clean.
07 - While baking, whisk together lemon juice and confectioners’ sugar in a small bowl until smooth.
08 - Upon removal from the oven, leave the cake in the tin. Use a skewer to pierce holes across the top. Pour the drizzle over the warm cake, allowing it to absorb fully.
09 - Let the cake cool entirely in the tin before removing to maintain structure.
10 - Place on a platter. Dust lightly with extra confectioners’ sugar if desired and decorate with edible flowers just before serving.
