Mini Lemon Drizzle Cakes With Rose Petals

By Emma at

I’ve always wanted to bake with flowers so I decided to make some mini lemon drizzle cakes using rose petals for decoration.


12 Cupcakes

  • 250g butter
  • 110g softened butter
  • 160g caster sugar (110g for baking and 50g for the drizzle)
  • 2 eggs, beaten
  • 110g self-raising flower
  • Zest of half a lemon
  • Juice of half a lemon
  • 2 tbsp dried rose petals, ground using a pestle and mortar
  • 12 cupcake cases in a fairy cake tin


Preheat your oven to 180°C. Beat the butter and sugar together until soft and fluffy.

Slowly stir in the beaten eggs. Fold in the flour, being careful not to remove air from the mixture, then stir through the lemon zest.

Put the mixture into the cupcake cases, filling each case evenly.

Bake on the middle shelf of the oven for 12-15 minutes or until golden brown, then leave the cakes to cool on a rack.

Make the drizzle by stirring the remaining sugar into the lemon juice, and then pour carefully over the cakes.

Decorate the tops of the cakes with the flakes of rose petal.

Devour with a cup of Earl Grey Tea!

Take a look at our range cookers to help making your baking experience easier.

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