There are some cakes that really don't need much messing about. Soft, buttery sponge. Plenty of fresh lemon zest. A sharp, sugary drizzle that soaks right into the cake. It's simple, reliable and very difficult to resist.
But if you're going to make a lemon cake, why not give it a little Carnival Crush twist?
Our Carnival Crush dried edible flower blend is a riot of colour, with bright petals that turn an everyday lemon drizzle into something that looks like it has turned up to the party.
Decorating a cake with edible flowers
Once the cake has cooled, finish it with a simple lemon icing or glaze and scatter over a generous pinch of Carnival Crush dried edible flowers.
Part of the charm is letting the colours land wherever they fancy — little bursts of pink, yellow, purple, blue and everything in between. The result is bright, cheerful and just a little bit outrageous.
Exactly how we like our edible flowers.
Lemon Drizzle Cake with Carnival Crush
Ingredients
For the cake
- 225g unsalted butter, softened
- 225g caster sugar
- 225g self-raising flour
- 1 tsp baking powder
- 4 large eggs
- Zest of 2 lemons
- A splash of milk, if needed
For the drizzle
- Juice of 2 lemons
- 100–125g caster sugar
To decorate
- 100g icing sugar
- Fresh lemon juice
- Carnival Crush dried edible flowers
Method
1. Get the oven going.
Preheat your oven to 180°C / 160°C fan / Gas Mark 4. Grease and line a 20cm cake tin or 2lb loaf tin.
2. Make the sponge.
Beat together the butter and sugar until light and fluffy. Add the eggs one at a time, then fold through the flour, baking powder and lemon zest. If the mixture looks a little thick, add a splash of milk.
3. Bake.
Spoon the mixture into your tin and smooth the top. Bake for around 40–50 minutes, or until golden and a skewer inserted into the middle comes out clean.
4. Get drizzling.
While the cake is still warm, prick the top all over with a skewer. Mix the lemon juice and caster sugar together, then slowly spoon it over the cake. Let it soak in.
5. Let it cool.
Leave the cake to cool completely before decorating.
6. Make it bright.
Mix the icing sugar with enough lemon juice to make a thick but pourable glaze. Drizzle it over the cooled cake, then scatter over your Carnival Crush dried edible flowers.
A little bit of colour goes a long way
There's something particularly lovely about using dried edible flowers on a cake like this. You get all the visual impact of fresh flowers, but with tiny bursts of colour that are easy to scatter exactly where you want them.
And because Carnival Crush is made up of a mix of edible flowers and petals, every cake ends up looking slightly different.
Slice it up, put the kettle on and admire your work for approximately three seconds before someone asks for a piece.
Good things grow here.
