How to post a homemade cake

With Mother’s Day, birthdays and other special occasions in lockdown, a homemade cake is a thoughtful gift to send to a loved one you can’t see in person – and we’re all baking plenty. But how exactly can you post a homemade cake? Waitrose have all the answers…

Waitrose Food Editor Alison Oakervee has some top tips and recipes to ensure your cake is delivered perfectly every time.

  1. Simple is best – “While I’m a huge fan of intricately decorated cakes, they are not post-friendly. Your best bet is to stick to a simple loaf cake – a lemon drizzle, ginger cake or fruit cake are perfect choices as they’re packed with flavour but don’t damage easily.”
  2. Packaging needs to be light but sturdy – “I reuse a range of cardboard boxes for my cakes, so some people might initially think they’re receiving a box of lightbulbs, but there’s a sweet surprise inside!”
  3. Freeze your cake and post it frozen. “It’ll arrive defrosted, perfectly fresh and ready to eat.”
  4. “Avoid a trip to the post office by using Royal Mail’s new parcel collect service. You buy the postage online and print at home, then they’ll collect the parcel at your door.”

Now it’s time to get baking. Here’s the best Waitrose postable cake recipes right now…

Pistachio, Lemon and Rose Drizzle Cake

Preparation time: 20 minutes
Cooking time: 40–45 minutes
Total time: 60–65 minutes
Serves: 8

Credit: Waitrose


  • 175g butter, softened
  • 175g caster sugar
  • Zest and juice of 2 lemons
  • 3 large Waitrose British Blacktail Free Range Eggs
  • 200g self-raising flour
  • 2 tsp Cooks’ Ingredients Rose Petals, plus extra to garnish
  • 50g pistachio nuts, chopped, plus extra to garnish

For the lemon drizzle

  • Juice and zest of 1 lemon
  • 2 tbsp caster sugar
  • 1 tsp Cooks’ Ingredients Rose Petals
  • ½ tsp rose water


1. Preheat the oven to 180°C, gas mark 4. Grease and base line a 900g loaf tin.

2. Cream the butter, sugar and lemon zest until pale and fluffy. Whisk in the eggs, one at a time.

3. Mix together the flour and rose petals. Reserve 1 tbsp chopped pistachios and add the rest to the flour, then stir into the creamed mixture. Add the lemon juice and gently mix to combine.

4. Spoon into the prepared tin and bake for 40-45 minutes until golden and a skewer inserted in the centre comes out clean.

5. While the cake is baking, make the drizzle. Heat the lemon juice, sugar, rose petals, rose water and remaining pistachios until the sugar has dissolved, then allow to cool slightly.

6. Prick the hot cake with a skewer and pour the lemon drizzle over. Allow the cake to cool in the tin before removing. Garnish with the remaining lemon zest, extra chopped pistachios and a scattering of rose petals.

Recipe and image courtesy of 

Martha’s Lemon and Elderflower Loaf Cake

Preparation time:15 minutes
Cooking time: 45 minutes to 50 minutes
Total time:1 hour to 1 hour 5 minutes
Makes: One loaf or 10 slices

Credit: Waitrose


  • 125g unsalted butter, softened
  • 175g caster sugar
  • 2 medium Waitrose British Blacktail Free Range Eggs
  • Zest of 1 lemon
  • 175g self-raising flour
  • Pinch of salt
  • 4 tbsp milk
  • 100g icing sugar
  • 4 tbsp elderflower cordial Lemon zest, to decorate


1. Preheat the oven to 180°C, gas mark 4. Grease a 1kg loaf tin and base line with baking parchment.

2. Using a wooden spoon, cream together the butter and sugar for about 4-5 minutes, or use an electric beater, until light and fluffy. Then beat in the eggs and lemon zest.

3. Add the flour and salt, stirring until the mixture is well combined, then add the milk.

4 Spoon into the prepared tin and place into the oven. Bake for 45-50 minutes or until risen, golden brown and an inserted skewer comes out clean.

5 Mix together the icing sugar with the elderflower cordial to form a runny icing. Drizzle over the hot cake, top with lemon zest and leave to cool completely before slicing.

Recipe and image courtesy of and Martha Collison –

Marbled Blackcurrant and Almond Cake

Preparation time: 15 minutes
Cooking time: 75 minutes
Total time: 1 hour 30 minutes
Makes: 12 slices

Credit: Waitrose


  • 150g self-raising flour
  • 100g pack ground almonds
  • 175g butter, softened
  • 150g caster sugar
  • 2 medium Waitrose British Blacktail Free Range Eggs, beaten
  • Few drops almond essence
  • 4 tbsp semi skimmed milk
  • 150g essential Waitrose Reduced Sugar Blackcurrant Jam
  • 25g flaked almonds


1. Preheat the oven to 160°C, gas mark 3. Butter and line the base and sides of a 900g loaf tin with baking parchment.

2. Tip the flour and ground almonds into a bowl and add the butter, sugar, eggs, almond essence and milk. Beat with a hand-held electric whisk for 2-3 minutes, until the mixture is light and fluffy.

3. Spoon half the cake mixture into the tin, then spoon the jam fairly evenly over the top. Cover with the remaining cake mixture, then swirl the jam lightly through the mixture using a skewer. Smooth the top, then scatter the flaked almonds over and bake for 1-1¼ hours until firm to the touch. Leave to stand in the tin for 10 minutes, then remove and cool completely on a wire rack.

4. Serve the cake on its own for afternoon tea, or as dessert with a generous helping of creme fraiche.

Recipe and image courtesy of 

Special thanks to Waitrose for all these amazing recipes and tips. Share your attemps with us on socials!

Faye Dixon

Lifestyle Journalist and Blogger from the North East.

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