Lemon drizzle cake
British
Intermediate
DessertLemon Drizzle Cake With Rosewater Icing: An Elegant Twist To A Tea-time Classic
Lemon Drizzle Cake
65 mins
Cooking Time
Intermediate
Difficulty
19
Ingredients
Veg + Egg
Diet
Gracing afternoon tea tables since the 1960s, lemon drizzle cake is a moist, buttery cake that is loved for its tangy lemon flavour and signature crunchy-sweet topping. This recipe swaps the usual lemon icing for a rosewater one, bringing in familiar Middle Eastern flavours to an otherwise British classic.
Ingredients
UNITSIngredients
For the Cake:
2 cupsAll-purpose flour (plain flour)
1 cupCaster sugar (superfine sugar)
¾ cup (170g)Unsalted butter (softened)
3Large eggs
¼ cupWhole milk
3 tbspFresh lemon juice
2 tbspLemon zest (from 2-3 lemons)
2 tspBaking powder
¼ tspSalt
1 tspVanilla extract
For the Lemon Drizzle Syrup:
¼ cupFresh lemon juice
⅓ cupCaster sugar
For the Rosewater Icing:
1½ cupsIcing sugar (powdered sugar)
1-2 tspRosewater (adjust to taste)
2-3 tbspFresh lemon juice
1-2 tspMilk (if needed)
For Garnish:
as neededLemon zest
as neededDried rose petals (food-grade)
as neededFresh edible flowers (optional)