Lemon drizzle cake with edible flowers recipe

Name: Lemon drizzle cake with edible flowers recipe
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

www.greatbritishchefs.com

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?

View full recipe on www.greatbritishchefs.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.greatbritishchefs.com.

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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