This is a very simple but delicious cake, which is always really popular with everyone. The crystallized rose petals add a pretty, summery touch and you might be lucky and still have some rose petals to use in your garden. Only use unsprayed roses though.
Lemon Drizzle Cake
4 oz unsalted butter, softened
6 oz self-raising flour
1 tsp baking powder
6 oz caster sugar
2 large free-range eggs
4 tablespoons milk
Grated rind of 1 unwaxed lemon.
Juice of 1 lemon
4 oz granulated sugar
Crystallized Rose Petals
1 unsprayed rose
1 egg white, whisked until frothy
1 oz caster sugar
(Note: these contain raw egg whites, so if you prefer, leave the cake undecorated)
Line a 2lb loaf tin or a 7” round, deep tin with parchment paper. Preheat the oven to 180C.
Beat all the ingredients together with a hand-held mixer for 2 minutes or until light and fluffy. Transfer the mix to your prepared tin and level the top. Bake for 35-40 minutes or until the top springs back when pressed.
Remove from the oven and leave in the tin. Mix together the topping ingredients and spread over the top of the cake, whilst the cake is still hot. Leave the cake in the tin until completely cold. Remove from tin and remove parchment paper.
To make the crystallized rose petals, peel the petals off the rose. Ensure they are absolutely clean and dry. Brush the petals very lightly in egg white and sprinkle with sugar until coated. Tap off the excess and leave to dry on kitchen paper on a wire rack for several hours until dry. Decorate the top of the cake with the petals.