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Dandelion Loaf Cake with Lemon Drizzle

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Prep Time 25

Cook Time 1

Total Time 1 25

Course Dessert

Cuisine American, European

Servings people

Ingredients

For the cake

250 g all purpose flour
100 g white sugar
75 g maple syrup or honey
2 eggs
75 ml vegetable oil
230 ml oat milk or regular milk
1 tbs baking powder
1/4 tsp salt
30 dandelion heads petals only

For the glaze

120 g powdered sugar
2-3 tbsp lemon juice

Instructions

Preheat oven to £170 Celsius.
Give a rinse to the dandelion heads, pat dry them gently and separate the petals from the heads. Save 2-3 for decorating the cake.
Measure out the ingredients.
Mix the flour with the baking powder first, then add the sugar. The rest of the ingredients can be added in any order.
Mix everything well, you don't need a food processor, just by hand, gently and easily done.
Prepare a loaf tin by oiling or greasing the bottom and the sides with butter. Pour the batter in and bake for about an hour. Check with a wooden stick or fork for doneness. The top of the cake rises quickly and burns but inside will be still wet – hence you need to bake it on a lower temperature and a little longer.
Whilst the cake is cooling, you can prepare the glaze and once the cake is cooled down, you can drizzle the glaze on the top and decorate it.
Enjoy!

Keyword Dandelion Loaf Cake with Lemon Drizzle

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Dandelion loaf cake?! Well, yes why not? It’s a lovely spring treat. Dandelion is an often-overlooked little plant, which also happens to be a culinary herb. The are commonly seen as a pesky weed, but they are actually packed with flavor and nutrition. This dandelion loaf cake combines the earthy herby taste of dandelions with traditional cake ingredients, making it both interesting and delicious.

The plus side of interesting, foraged ingredients is that I can involve the children: if nothing else, they can pick the flowers and separate the petals as a small job for little ones. Even the smallest of kids will be happy to help with that. And they will also learn about yet another plant from the garden can be used in bakes and cakes.

Culinary uses of dandelion

From root to flower, every part of the dandelion can be used in a variety of delicious dishes. This cheeky little plant is not only edible but also packed with nutrients.

Starting with the leaves, dandelion greens can be harvested young and tender for an addition to salads. Their slightly bitter flavor pairs wonderfully with salad dressings that include citrus or vinegar, helping to balance the bitterness. Additionally, dandelion greens can be sautéed with garlic and olive oil or added to stir-fries for a nutritious twist.

Moving to the stems, they can provide a crunchy texture when added to salads or can be blanched and used as a cooked green. If you’re feeling adventurous, consider using the stems in smoothies for a unique flavor boost.

The dandelion flowers, bright and sunny, are the most used part of the flower. They can be battered and fried to create delightful fritters or used to make dandelion wine, a traditional beverage celebrated for its floral and slightly earthy taste. The flowers can even be steeped to create dandelion tea, which is said to have detoxifying properties.

Dandelion roots are perhaps the most surprising culinary use. Dried and roasted, they can be ground into a coffee substitute that boasts a rich, nutty flavor without caffeine.

Why you’ll love this dandelion loaf recipe

Sweet but paired with natural herby flavour
It’s a simple bake with pantry staples and a few dandelions from the garden
Perfect for spring entertaining
Makes a thoughtful and even whimsical gift
No yeast, no food processor required

How to pick dandelions for the dandelion loaf cake?

To make dandelion cake, you’ll want to gather fresh dandelion petals, ensuring they are free from pesticides or herbicides. This is very important. So, it’s best to pick them from your garden, where you know that they haven’t been sprayed. Don’t pick them off the streets and pavements, you never know what they have been treated with and… well, also no dogs been around them…

Does the dandelion loaf cake taste like dandelion?

No, not really. You can see the petals however, and it’s a lovely yellow colour, but it will taste mostly like sugar and lemon glaze. It will have a gently, herby taste, a quite subtle floral aroma.

What to sweeten the dandelion cake loaf with?

Granulated white sugar will be your main sweetener in this recipe and some honey or maple syrup – they both add a bit of a different sweetness to the cake, a bit more depth to the sweetness. Furthermore the natural sweetness of honey or maple syrup will complement the light herby flavour.

This unconventional dessert pairs well with a light frosting or a dusting of powdered sugar. But in my view, it’s even better to make a lemon or lime glaze to go with, because the lemon really brightens the flavour notes.

Is it difficult to make dandelion loaf cake?

Not at all, it’s very simple. It’s pretty much like banana bread. You just make a simple cake batter and bake it in a loaf tin. You can use other tins of course and it just will be a different shape – be mindful about the baking time, though, as that will be different too.