Lemon drizzle cake with edible flowers recipe - Great British Chefs
A lemon drizzle cake is always popular on the tea time table. Why not decorate this with edible flowers for Mother's Day or a spring treat?
Ingredients
- 225g of unsalted butter, softened
- 225g of self-raising flour
- 1 tsp baking powder
- 225g of caster sugar
- 2 lemons, large, zested, juice saved for drizzle
- 4 large eggs
- 1 dash of milk, for mixing
- 175g of caster sugar
- edible flowers, a selection of daisies, violets, violas, pansies and primroses crystallised
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