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Lemon & Rose Cake


  • 160g plain flour
  • ½ tbsp baking powder
  • ½ tsp bicarbonate of soda
  • 160g caster sugar
  • 1 tbsp rose water
  • 90g unsalted butter
  • 2 large eggs
  • Zest of 1 lemon
  • 95ml of buttermilk


  • 225g unsalted butter
  • 500g icing sugar
  • 2 tbsp rose water
  • Juice of 1 lemon
  • Edible rose petals (or fresh, to decorate only)
  • 120 ml of double cream
  • 3 tbsp syrup

Step 1

Preheat the oven to 180ºC and grease your cake tins.

Step 2

Combine all dry ingredients (sift first) and pour into your mixing bowl. Add the butter, and mix until the mixture resembled breadcrumbs. Then, add the eggs one at a time until fully combined.

Step 3

Add the buttermilk, rose water and lemon zest, and beat together until thoroughly mixed. Then, divide the mixture between the two tins evenly and bake for 15 minutes.

Step 4

Mix the rose water and syrup and drizzle over the cakes once baked, and let cool.

Step 5

To make the buttercream, whisk the butter and icing sugar, adding small drops of water if necessary. Whisk until light and fluffy.

Step 6

Add the rose water, lemon juice and any food colouring (if using) and whisk for a further few minutes. Then, simply add the buttercream and jam (of your choice) and sandwich to create your filling.

Step 7

Dust a layer of icing sugar over the top layer and decorate with your edible (or fresh) roses, and enjoy!