250g of butter
250g of caster sugar
4 large eggs
1 tbsp of vanilla extra
250g self-raising flour
1 tbsp dried rose petals
Mix the butter and sugar until light and fluffy.
Add the eggs one at a time, making sure each egg is fully incorporated.
Add the lemon zest and fold in the flour.
Spoon the cake mixture into a lined loaf tin and bake in a preheated oven 170°c for 25-35 minutes.
While the cake is baking, juice the lemon and place it in a pan with sugar and rose petals.
When the cake is baked spike the top with a folk, then pour over the syrup.
Leave the cake to cool before slicing.