Lemon & violet drizzle cake

Lemon & violet drizzle cake

A simple and sweet all-in-one cake - ideal for Mothering Sunday

Difficulty and servings

Easy

Makes 15 squares

Preparation and cooking times

Preparation time

Prep 20 - 25 mins

Cook time

Cook 40 mins

Freezable

Keeps for a week wrapped in foil and freezes well.

Method

  1. Preheat the oven to 180C/Gas 4/fan oven 160C. Butter and line the base of a shallow oblong tin (about 18x28cm/7x11in) with baking parchment. Tip all the cake ingredients into a large mixing bowl and beat for 2-3 minutes, until the mixture drops easily off the spoon.
  2. Spoon the mixture into the tin and smooth the surface with the back of a spoon. Bake for 30-40 minutes, until golden and firm to the touch. Meanwhile, make the icing: beat together the lemon juice and sugar, pour the mixture evenly over the cake while it is still hot, then leave to cool.
  3. Cut the cake into 15 squares. Top each one with a crystallised violet and mimosa ball.
Try

For the decoration

You can use real edible flowers, such as violas. Simply brush with a little lightly beaten egg white, dust with caster sugar and leave on a tray to dry for a couple of hours.

Per square

175 kcalories, protein 2g, carbohydrate 29g, fat 7 g, saturated fat 4g, fibre 0g, sugar 19g, salt 0.3 g

Recipe from Good Food magazine, March 2002.

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Latest comments and suggestions

Results 1-20

  • Binder photo taryn

    09 November 2007

    taryn rated and commented on this recipe

    5 stars

    So nice, very light and moist. A hit in the office.

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  • Binder photo Sarah

    15 November 2007

    Sarah rated and commented on this recipe

    5 stars

    fab recipe,works every time,so quick and easy

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  • Binder photo rebecca

    18 November 2007

    rebecca rated and commented on this recipe

    5 stars

    A great recipe great for the children's lunchbox.

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  • Binder photo Lorraine

    29 January 2008

    Lorraine commented on this recipe

    Where can I purchase the mimosa balls?

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  • Binder photo patricia

    19 February 2008

    patricia rated and commented on this recipe

    5 stars

    made this lots of times but without the violets and mimosa balls, works perfect everytime and tastes really moist and lemony.

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  • Binder photo helena

    27 February 2008

    helena rated and commented on this recipe

    5 stars

    So easy to make and so yummy, even the kids loved it.

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  • Binder photo Georgina

    16 March 2008

    Georgina rated and commented on this recipe

    5 stars

    This was easy to make with great results

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  • Binder photo Louise Howe

    26 June 2008

    Louise Howe rated and commented on this recipe

    5 stars

    I make this all the time. Never fails.

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  • Binder photo Cook Alison

    28 June 2008

    Cook Alison commented on this recipe

    brill, easy to make at uni in a kitchen with limited equipment! Boosts popularity with fellow housemates!

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  • Binder photo Stylish

    06 July 2008

    Stylish commented on this recipe

    easy to make .. I'll try to make it Now .. :) thank you

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  • Binder photo Tracey

    26 September 2008

    Tracey rated and commented on this recipe

    5 stars

    have made this so many times - always turns out brilliantly

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  • Binder photo Tracy C

    01 October 2008

    Tracy C commented on this recipe

    Really Simple recipe and so tasty!!

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  • Binder photo Loustar14

    10 October 2008

    Loustar14 rated and commented on this recipe

    5 stars

    I didn't use the mimosa balls or violets but this was a really yummy and very easy cake that everybody enjoys! Definately be making it again

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  • Binder photo Helen

    21 November 2008

    Helen rated and commented on this recipe

    5 stars

    Brilliantly easy and delicious recipe. Substitute some of the milk for lemon juice to make it even lemonier and 'tangyier'.

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  • Binder photo clairu-claira

    25 February 2009

    clairu-claira commented on this recipe

    this cakes a winner. fluffy little beauty!!

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  • Binder photo rosie

    05 March 2009

    rosie commented on this recipe

    i use this recipe to make a round lemon cake and leave out the decorations, it is a great hit with the family and one that is reuested often,

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  • Binder photo bonewhite

    15 September 2009

    bonewhite commented on this recipe

    General question relating to this website. Are the kcals per serving under all the cake recipes here based on a standard serving? Can I compare kcal/serving across different cake recipes on this site?

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  • Binder photo annamaria

    10 October 2009

    annamaria rated and commented on this recipe

    5 stars

    Bonewhite- you can't really compare calories directly as it depends on portion size. The portions for this cake are quite small in comparison to a big wedge of cake which would obviosly have more cals! This cake is a bit lowere on cal and fat content as it doesn't have any buttercream. But, most importantly, it's only gorgeous!!!

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  • Binder photo KUCHNIA

    21 January 2010

    KUCHNIA rated this recipe

    5 stars

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  • Binder photo meridian

    31 March 2010

    meridian commented on this recipe

    this recipe is so light & tasty!!

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Difficulty and servings

Easy

Makes 15 squares

Preparation and cooking times

Preparation time

Prep 20 - 25 mins

Cook time

Cook 40 mins

Freezable

Keeps for a week wrapped in foil and freezes well.

Ingredients

For the cake and decoration

  • 100g softened butter
  • 175g self-raising flour
  • 1 tsp baking powder
  • 175g golden caster sugar
  • 2 large eggs
  • 6 tbsp milk
  • finely grated rind of 1 large lemon

For the icing

  • juice of 1 large lemon (you need 3 tablespoons)
  • 100g golden caster sugar
  • mimosa balls and crystallised violets , to decorate
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Per square

175 kcalories, protein 2g, carbohydrate 29g, fat 7 g, saturated fat 4g, fibre 0g, sugar 19g, salt 0.3 g

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