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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    lazyjane1977
    13th Jul, 2012
    5.05
    I'm terrible at baking and this still turned out really nice!
    m8thm0
    17th Jun, 2012
    5.05
    This is really easy and delicious! I made it without the violets and mimosa balls too.
    cazzler
    4th Feb, 2012
    5.05
    Just made this and well pleased, it's delicious. So easy to make and tastes lovely. I will definitely be making this again.
    rhelen
    7th Dec, 2011
    5.05
    So easy! Ive made this three times in one week!
    rachaelcoar
    25th Aug, 2011
    5.05
    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
    28th Apr, 2011
    5.05
    I always get requests to bake this again and again - Love it!
    wellfired
    2nd Jan, 2011
    Fantastic. A nice light cake. This will become one of my "classics".
    hilbree
    27th Sep, 2010
    I love this cake, so light and fluffy. It's so easy to make and goes down a treat.
    friendt
    7th Jun, 2010
    4.05
    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
    10th May, 2010
    5.05
    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.

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