As we are sure you know, florals and food are predicted to be 2018’s ultimate dynamic duo. Get ahead by whipping up our light and summery lemon flowerfetti cake this weekend.

MAKES 1 // COOKING TIME 1 hour, plus cooling time

INGREDIENTS
For the cake
300 g butter, plus extra to grease
300 g caster sugar
4 eggs, beaten
300 g flour
4 tsp baking powder
⅓ cup milk
2 tsp vanilla essence
Zest and juice of 2 lemons
For the icing
500 g cream cheese
200 g icing sugar
2 tsp vanilla extract
Zest of 1 lemon
Edible petals, to decorate

METHOD
For the cake
1. Preheat oven to 180°C. Grease and line two 20 cm round cake tins.
2. Beat together the butter and sugar until light and creamy. Add the eggs, beating continuously. If the mixture starts to split, add 1 tbsp flour.
3. Sieve the flour and baking powder together; fold into the egg mixture. Mix in the remaining ingredients.
4. Pour the mixture into the cake tins.  Bake for 35–45 minutes, until golden and a skewer comes out clean.
5. Remove from the oven and place on a wire rack to cool for 15 minutes. Carefully remove from the tins and leave to cool completely.
For the icing
1. Mix together all the ingredients, except the petals. Add a little water to loosen, if necessary. Ice the cake.
2. Decorate with petals and serve.

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