Lemon & violet drizzle cake

Lemon & violet drizzle cake

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(27 ratings)

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Cooking time

Prep: 20 mins - 25 mins Cook: 40 mins

Skill level

Easy

Servings

Makes 15 squares

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

Nutrition and extra info

Additional info

  • Keeps for a week wrapped in foil and freezes well.
Nutrition info

Nutrition per square

kcalories
175
protein
2g
carbs
29g
fat
7g
saturates
4g
fibre
0g
sugar
19g
salt
0.3g

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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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.

Recipe from Good Food magazine, March 2002

Comments, questions and tips

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Comments

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traveller2010's picture
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I have just made 2 of these to sell for Sport Relief at work tomorrow.

I cooked one to see how it turned out and have just made the second one. The first one was lovely, but not as squishy and moist as I wanted- not dry though.

The second one I stabbed all over with a skewer when cooked and I melted the sugar with the lemon juice for the topping so when I poured it over its sank into the cake. I'm going to out a bit of icing on this one too :)

Oh and I found 27 mins perfect in my fan oven at 160 degrees

honeyshine74's picture
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This is a very easy recipe to do. I am wheat intolerant so I used gluten free flour and added lemon juice to the mixture to make the cake really moist. It turned out beautifully and absolutely delicious. A triumph for those of us who are gluten and wheat intolerant and others wouldn't know the difference either.

snoble's picture

WARNING this tray bake is extremely more-ish!
Didn't have the trimmings but simple quick and delicious. I'm sure it could last a week in a tin if you can stop eating it!

charlottebeckett's picture
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this cake is one of our family favourites. we like it to be especially lemony so I put in one and a half lemon rinds into the cake and also do one and half lemons for juicing and 150g sugar. its wonderful, there is no need for the flowers etc.

tweetybird1234's picture
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nice cake- light, moist etc but I would of liked the flavour to come through more as all I could really taste was sugar. Think I will do an orange and cardamon version and increase the zest and substitute some of the milk for orange juice

tweetybird1234's picture
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Very nice cake- light, moist etc but I would of liked the flavour to come through more as all I could really taste was sugar. Think I will do an orange and cardamon version and increase the zest and substitute some of the milk for orange juice

graceemma's picture
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I made a wonderful variation of this recipe and made a lemon buttercream cake!

I simply baked two lots of this separately in a 8inch cake tin then made a lemon buttercream icing (55g butter, 1tbsp lemon juice, 2tspns lemon rind and 250g icing sugar whisked together) and put half on one then half on the other cake and sandwiched them together!

lazyjane1977's picture
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I'm terrible at baking and this still turned out really nice!

m8thm0's picture
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This is really easy and delicious! I made it without the violets and mimosa balls too.

cazzler's picture
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Just made this and well pleased, it's delicious. So easy to make and tastes lovely. I will definitely be making this again.

rhelen's picture
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So easy! Ive made this three times in one week!

rachaelcoar's picture
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Love this - its an amazing light , moist cake. get loads of compliments. my boyfriend made it once and commented how easy it was (shattered the illusion that I'm good at baking!!!)

stamford's picture
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I always get requests to bake this again and again - Love it!

wellfired's picture

Fantastic. A nice light cake. This will become one of my "classics".

hilbree's picture

I love this cake, so light and fluffy. It's so easy to make and goes down a treat.

friendt's picture
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I usually baked one big batch using my roasting tin multiply the ingredients by 3. I would often subsitute milk with butter milk. For icing I usually used juice of 3 lemons with icing sugar and pour the lots to the warm cake and let it cool completely before I cut. This cake is very popular at my work place and it usually gone within the first hour.

janeysmith's picture
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LOVELY...........YUMMY YUMMY!
This cake is so easy to make and is lovely and moist.
I made this in a loaf tin and cooked for approx 50 - 60 mins on Gas Mark 4.
Go on make it..........you won't be dissappointed.

lemonjellly's picture
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Moist, light and lemony, increased zest and juice measurements to one and half lemons. Hard pushed not to eat it in one sitting!

pillet's picture
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this recipe is so light & tasty!!

babybarbarella's picture
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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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