Whether you are dropping off a special treat, picnicking in the park or are able to have an at-home afternoon tea with your mum this weekend, we have the perfect cake recipe for you.

This recipe is a slight twist on the classic Lemon drizzle cake with the addition of dried rose petals, a beautiful addition to make this bake even more special this Mothers Day.

Lemon and Rose Drizzle Cake laid on a chopping board surrounded by dried rose petals. There is a knife on the chopping board and a cup of tea to the side of the board

Follow along with this delicious recipe by following the below steps

Ingredients

  • 250g butter
  • 250g caster sugar
  • 4 large eggs
  • 1 tbsp vanilla extra
  • 2 lemons
  • 250g Self-raising flour
  • 1 tsp dried rose petals
  • 100g sugar

Lemon and Rose Drizzle Cake laid on a chopping board surrounded by dried rose petals. There is a knife on the chopping board and a cup of tea to the side of the board

 

The Method:

  • Mix together the butter and sugar until light and fluffy.
  • Add the eggs one at a time making sure each egg is fully incorporated.
  • Add the lemon zest and fold in the flour.
  • Spoon the cake mixture into a lined loaf tin and bake in a preheated oven 170c for
    30-40 minutes until firm to the touch.
  • While the cake is baking juice the lemon and place it in a pan with sugar and rose
    petals.
  • Heat the syrup for 30 seconds to warm it through but try not to boil.
  • When the cake is baked spike the top with a folk, then pour over the syrup.
  • Leave the cake to cool before slicing.

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Explore more of Peters cookery on his Instagram Page.

 

Laura Ashley Whitby Platinum Kitchen with wooden Laura Ashley chopping board and a tin with Lemon and Rose drizzle cake