Lemon & violet drizzle cake

Lemon & violet drizzle cake

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(31 ratings)

Prep: 20 mins - 25 mins Cook: 40 mins

Easy

Makes 15 squares
A simple and sweet all-in-one cake - ideal for Mothering Sunday

Nutrition and extra info

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

Nutrition: per square

  • kcal175
  • fat7g
  • saturates4g
  • carbs29g
  • sugars19g
  • fibre0g
  • protein2g
  • salt0.3g
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Ingredients

    For the cake and decoration

    • 100g softened butter
    • 175g self-raising flour
    • 1 tsp baking powder
      Baking powder

      Baking powder

      bay-king pow-dah

      Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

    • 175g golden caster sugar
    • 2 large eggs
    • 6 tbsp milk

      Milk

      mill-k

      One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

    • finely grated rind of 1 large lemon
      Lemon

      Lemon

      le-mon

      Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

    For the icing

    • juice of 1 large lemon (you need 3 tablespoons)
      Lemon

      Lemon

      le-mon

      Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

    • 100g golden caster sugar
    • mimosa balls and crystallised violets, to decorate

    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.

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    Comments, questions and tips

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    cecile11
    2nd Dec, 2016
    5.05
    I have been baking this for years when I got it from the 101 Cakes & Bakes cookbook. It always comes out light and fluffy. The only thing I changed is the lemon drizzle - I heated 5 Tbsp lemon juice with 6 Tbsp icing sugar and 2 Tbsp caster sugar until all the sugars are dissolved. That definitely gave it a strong lemony taste.
    mrssippy
    23rd Apr, 2015
    5.05
    made the mistake of taking this into work now I have to make it every week a real winner with friends family and work mates and so quick and easy to make
    Alex J Murphy's picture
    Alex J Murphy
    29th Jun, 2014
    Just made this so nice, had it with hot custard party pleaser for sure thanks bbcgoodfood you rock
    traveller2010
    16th Mar, 2014
    5.05
    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
    11th May, 2013
    5.05
    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
    4th Mar, 2013
    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
    24th Jan, 2013
    5.05
    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
    22nd Oct, 2012
    3.05
    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
    22nd Oct, 2012
    3.05
    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
    28th Aug, 2012
    5.05
    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!

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    little chef
    12th Jun, 2014
    5.05
    I didn't have crystalised violets, so I used fresh garden rose petals which worked beautifully.
    miyareddy
    30th Sep, 2013
    I did not have any lemons so used zest and juice of 2 large limes.I also baked it in a loaf tin at 160C fan oven for 50 mins (covered with foil for last 10 mins to stop the top from burning). Really easy recipe which turned out great!