Settle into the long weekend with a steaming cup of tea and a slice of lemon drizzle cake. Topped with sugared primroses and a zesty lemon drizzle, this classic recipe is a must!
Primroses are completely edible flowers and grow in abundance in meadows, on riversides and you might even have them growing in your own back garden. Simple to make and great to top with, add some sugared prims to your next bake for a super sweet touch.
200g Self-Raising Flour
200g Caster Sugar, Plus 100g for the drizzle
3 Large Eggs
150ml Natural Yoghurt
75ml Vegetable Oil/Rapeseed Oil
Decoration: Sugared primroses, optional
For the primroses:
1 Egg - separated, you only need the whites
Once you’ve found your foraging spot, snip off the flower heads and collect into a bowl. You can gently rinse with water to ensure your flowers are clean and any critters aren’t present.
Dip each flower head into the egg white, to dampen the petals.
Once you’ve coated the flower in egg wash, place the flower in with the sugar, gently coating as much of the flower’s surface as you can. Then place the flower face-down on a layer of greaseproof/baking paper to leave to dry (between 1-2 days). Then they’re ready to use!
Preheat your oven to 160ºC, then grease and line a 2lb loaf tin with oil and baking parchment.
Finely zest the lemons into a large bowl, then add in 200g sugar, flour, yoghurt, eggs and oil along with a big pinch of salt and combine into a smooth batter.
Pour your batter into the loaf tin and bake in the centre of the oven for 35-40 mins until the cake is well risen, golden brown and a skewer inserted into the centre comes out clean.
Then it’s time to drizzle! While the cake is still warm, juice 1 lemon into a bowl. Stir in the remaining 100g of caster sugar and spoon over the zesty syrup on top of the loaf. Leave the icing to set whilst the cake completely cools then grab yourself a cuppa, cut a slice and enjoy!