Lemon & violet drizzle cake

Lemon & violet drizzle cake

By Mary Cadogan
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(34 ratings)
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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.

    • Recipe Tip

      For the decoration

      You can use real edible flowers, such as violas. Simply brush with a little lightly beaten egg white, dust with caster sugar and leave on a tray to dry for a couple of hours.

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    Comments, questions and tips

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    berryt
    26th Sep, 2008
    5.05
    have made this so many times - always turns out brilliantly
    stylish
    6th Jul, 2008
    easy to make .. I'll try to make it Now .. :) thank you
    hia06av
    28th Jun, 2008
    brill, easy to make at uni in a kitchen with limited equipment! Boosts popularity with fellow housemates!
    louisehowe
    26th Jun, 2008
    5.05
    I make this all the time. Never fails.
    ginapackwood
    16th Mar, 2008
    5.05
    This was easy to make with great results
    kookgodin28's picture
    kookgodin28
    27th Feb, 2008
    5.05
    So easy to make and so yummy, even the kids loved it.
    pde456
    19th Feb, 2008
    5.05
    made this lots of times but without the violets and mimosa balls, works perfect everytime and tastes really moist and lemony.
    lorraine3
    29th Jan, 2008
    Where can I purchase the mimosa balls?
    rebecca1july
    18th Nov, 2007
    5.05
    A great recipe great for the children's lunchbox.
    muffinmum
    15th Nov, 2007
    5.05
    fab recipe,works every time,so quick and easy

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