Mother’s Day is the time for spoiling mum and something for her sweet tooth. Here’s an easy lemon cake recipe with delightful edible flowers to top it all off.
You will need:
For the décor

  • Edible fresh flowers
  • Egg whites
  • Water
  • Sugar

For the cake:

  • 2 x 6 inch round cake pans lined with parchment paper
  • ½ lb unsalted butter
  • 2 ½ cups sugar divided
  • 4 eggs
  • 1/3 cup lemon zest
  • 3 cups flour
  • ½ tsp baking powder
  • ½ tsp baking soda
  • 1 tsp salt
  • ¾ cup fresh lemon juice divided
  • ¾ cup buttermilk
  • 1 tsp vanilla extract

For the glaze:

  • 2 cups confectioners sugar
  • 3 ½ Tbsp fresh lemon juice

Method:

  • Prepare the flowers the day before you make your cake. Start by mixing an egg white with a tablespoon or two of water and mix.
  • Brush this mixure onto your flowers and then sprinkle sugar over them. Do this while wet so that the sugar sticks to the flowers.
  • Set the flowers aside on parchment paper to dry.
  • Preheat your oven to 350 degrees
  • Use the paddle attachment to cream the butter and two cups of sugar together until light and fluffy.
  • Now add the eggs and lemon zest while beating.
  • Sift the flour, baking soda, baking powder, and salt together in a separate bowl.
  • In another bowl, combine the buttermilk, ¼ cup lemon juice, and vanilla.
  • Alternate between adding the buttermilk and flour mixtures to the batter.
  • Divide the batter into the two pans and smooth the tops.
  • Bake for 45 minutes to 1 hour and let them cool once done.
  • While the cake is cooling, combine ½ cup of sugar with ½ cup lemon juice in a saucepan.
  • Cook on a low heat until the sugar dissolves.
  • Place the cakes on a cooling rack with some kind of catch tray under them.
  • Apply the lemon syrup to the cakes and then allow them to cool completely.
  • For the glaze, combine the sugar and lemon juice.Whisk until smooth before pouring over the cake and allow it to drip over the sides.
  • Decorate with your edible flowers