Lemon Loaf Cake with Rose Petals and Candied Lemon

Serves 8

Time 1 hour

Ingredients

For the Cake

200g unsalted butter, softened

200g caster sugar

3 large eggs

200g self-raising flour

Zest of 2 lemons

50ml lemon juice

1 tsp vanilla extract

For the Candied Lemon Slices

1 lemon, thinly sliced

100g caster sugar

100ml water

For the Glaze

150g icing sugar

2–3 tbsp lemon juice

To Decorate

Edible rose petals

Method

Preheat the oven to 180°C (fan) and line a 22 cm loaf tin with baking paper. 

Cream the butter and sugar together until light and fluffy. Beat in the eggs, one at a time, followed by the lemon zest, juice, and vanilla. Fold in the flour until just combined. Pour the batter into the prepared tin and smooth the top.

Bake for 40-50 minutes, or until a skewer inserted into the centre comes out clean. Let the cake cool in the tin for 10 minutes before transferring to a wire rack to cool completely.

For the candied lemon slices, combine the sugar and water in a saucepan and bring to a simmer. Add the lemon slices and cook on low heat for 10–15 minutes, until translucent. Remove the slices and let them cool on a wire rack.

For the glaze, mix the icing sugar with lemon juice until smooth and pourable. 

Drizzle the glaze over the cooled cake, letting it drip down the sides. Top with candied lemon slices and scatter rose petals over the glaze. Slice and serve this fragrant and visually stunning cake, perfect for tea time or special occasions.