# What Goes In:
→ Cake Base
01 - 8 oz unsalted butter, softened
02 - 8 oz caster sugar
03 - 4 large eggs
04 - 8 oz self-raising flour
05 - Zest of 2 unwaxed lemons
06 - 2 tablespoons whole milk
07 - Pinch of salt
→ Lemon Glaze
08 - Juice of 2 lemons
09 - 4.4 oz icing sugar
→ Decoration
10 - 2 tablespoons icing sugar, optional
11 - Assorted edible flowers such as violas, pansies, nasturtiums, or rose petals
# How to Make It:
01 - Preheat oven to 350°F (160°C fan). Grease and line a 2 lb loaf pan with parchment paper.
02 - In a large mixing bowl, cream together softened butter and caster sugar until pale and fluffy, approximately 3-4 minutes.
03 - Beat in eggs one at a time, mixing well after each addition to ensure thorough incorporation.
04 - Fold in self-raising flour, lemon zest, milk, and salt until just combined. Avoid overmixing to maintain cake texture.
05 - Pour batter into prepared loaf pan and level the top with a spatula.
06 - Bake for 40-45 minutes until a wooden skewer inserted into the center emerges clean.
07 - While cake bakes, mix fresh lemon juice with icing sugar in a small bowl to create the glaze.
08 - Once baked, leave cake in pan and poke holes across the surface using a skewer. While still warm, slowly pour lemon drizzle over cake, allowing it to absorb.
09 - Allow cake to cool entirely in the pan before removing.
10 - Transfer to serving platter. Dust lightly with additional icing sugar if desired and garnish with edible flowers immediately before serving.
