Lemon & violet drizzle cake

Lemon & violet drizzle cake

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(34 ratings)

Prep: 20 mins - 25 mins Cook: 40 mins


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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    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



      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



      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)



      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


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