Lemon (and primrose) drizzle cake

I've just started using Instagram and this week I posted a photo of some of the beautiful primroses in my garden. Kathy Brown (kathybrownsgarden.homestead.com), author of The Edible Flower Garden, sent a message to tell me that primrose petals are delicious to eat: sweet and delicately perfumed. She crystallises them to use on cakes but as I didn't have time for that and they're so pretty, I've used them just as they are on top of this luscious lemon drizzle cake. It's the easiest-ever recipe - everything just goes in the bowl together, then mix it all up and bake! I made it as a thank you to the stalwart working party at the allotments where I have two small raised beds, for the work they're doing this weekend to keep it all looking lovely.

Lemon drizzle cake

First, whisk 2 large eggs with an electric hand-held mixer, then put in a large mixing bowl with 140g self-raising flour, 1 tsp baking powder, 110g golden granulated (or caster) sugar, 100g softened butter (put in microwave on LOW for 30 seconds if it's come straight from the fridge, or stand in a bowl of hot water for 1 minute), 2 tbsp lemon curd, 2 eggs, the rind of a lemon and 1tbsp lemon juice. Whisk with the hand-held mixer until throughly combined then tip into a loaf tin (line the base with greaseproof paper first). Bake at 170C (fan oven) for 40 minutes, until a skewer inserted into the centre comes out clean (cover with a sheet of greaseproof if it starts to brown too much, although it should be quite dark on the outside).

Loosen round the edges with a table knife then turn out onto a cooling rack. Put it back the right way up, sprinkle with sugar, stand a plate underneath to catch the drips and squeeze over the juice of a lemon. Enjoy now, or keep in an airtight tin for up to three days.