# Ingredient list:
→ For the Cake
01 - 1 cup unsalted butter, softened
02 - 1 cup caster sugar
03 - 4 large eggs
04 - 1¾ cups self-raising flour
05 - Zest of 2 unwaxed lemons
06 - 2 tablespoons whole milk
07 - Pinch of salt
→ For the Lemon Drizzle
08 - Juice of 2 lemons
09 - 1 cup icing sugar
→ For Decoration
10 - 2 tablespoons icing sugar for dusting, optional
11 - Assorted edible flowers such as violas, pansies, nasturtiums, and rose petals
# Step-by-step guide:
01 - Preheat the oven to 350°F (160°C fan). Grease and line a 2-pound loaf tin with parchment paper.
02 - In a large mixing bowl, cream together the softened butter and caster sugar until pale and fluffy, approximately 3–4 minutes.
03 - Beat in the eggs one at a time, mixing thoroughly after each addition to ensure proper emulsification.
04 - Fold in the self-raising flour, lemon zest, milk, and salt until just combined. Avoid overmixing to maintain cake tenderness.
05 - Pour the batter into the prepared loaf tin and level the top using a spatula for even baking.
06 - Bake for 40–45 minutes, or until a skewer inserted into the center emerges clean.
07 - While the cake bakes, whisk together the fresh lemon juice and icing sugar in a small bowl until smooth.
08 - Once baked, keep the cake in the tin and pierce the surface all over with a skewer. While still warm, pour the drizzle slowly over the cake, allowing it to absorb completely.
09 - Allow the cake to cool completely in the tin before removing to a serving platter.
10 - Dust lightly with additional icing sugar if desired, and arrange edible flowers on top immediately before serving.
