Lemon & violet drizzle cake

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Results 21-37

• Claire

  01 May 2010

  Claire rated and commented on this recipe

  

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

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• Janey

  10 May 2010

  Janey rated and commented on this recipe

  

  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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• friendt

  07 June 2010

  friendt rated and commented on this recipe

  

  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.

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• Jo Ash

  27 September 2010

  Jo Ash commented on this recipe

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

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• Well Fired

  02 January 2011

  Well Fired commented on this recipe

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

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• StAmFoRd

  28 April 2011

  StAmFoRd rated and commented on this recipe

  

  I always get requests to bake this again and again - Love it!

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• rach

  25 August 2011

  rach rated and commented on this recipe

  

  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!!!)

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• Rachel Neilson

  07 December 2011

  Rachel Neilson rated and commented on this recipe

  

  So easy! Ive made this three times in one week!

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• Cazzer

  04 February 2012

  Cazzer rated and commented on this recipe

  

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

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• rl48bryson

  17 June 2012

  rl48bryson rated and commented on this recipe

  

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

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• lazyjane

  13 July 2012

  lazyjane rated and commented on this recipe

  

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

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• Grace Emma

  28 August 2012

  Grace Emma rated and commented on this recipe

  

  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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• Sophie

  22 October 2012

  Sophie commented on this recipe

  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

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• Sophie

  22 October 2012

  Sophie rated and commented on this recipe

  

  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

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• beijing panda

  24 January 2013

  beijing panda rated and commented on this recipe

  

  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.

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• Miss Smith

  04 March 2013

  Miss Smith commented on this recipe

  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!

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• Honeyshine74

  11 May 2013

  Honeyshine74 rated and commented on this recipe

  

  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.

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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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Difficulty and servings

Makes 15 squares

Preparation and cooking times

Prep 20 - 25 mins

Cook 40 mins

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

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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