Name: Lemon & violet drizzle cake
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: Makes 15 squares
Cuisine: British
Ingredients: 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; juice of 1 large lemon (you need 3 tablespoons); 100g golden caster sugar; mimosa balls and crystallised violets to decorate

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Lemon & violet drizzle cake

Lemon & violet drizzle cake

Mary Cadogan

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Makes 15 squares

Easy

Prep: 20 mins - 25 mins

Cook: 40 mins

A star rating of 4.8 out of 5.47 ratingsRate

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

Freezable (Keeps for a week wrapped in foil and freezes well.)

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Ingredients

Nutrition

Units:

MetricUS

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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Nutrition: per square

kcal175
fat7g

low
saturates4g
carbs29g
sugars19g
fibre0g
protein2g
salt0.3g

low

Method

step 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.
step 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.
step 3

Cut the cake into 15 squares. Top each one with a crystallised violet and mimosa ball.

RECIPE TIPS

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.

Recipe from Good Food magazine, March 2002

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A star rating of 4.8 out of 5.47 ratings

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