Lemon & violet drizzle cake

Lemon & violet drizzle cake

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(38 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…

    • finely grated rind of 1 large lemon



      Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

    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…

    • 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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    Mary Rannielle Remulla's picture
    Mary Rannielle ...
    3rd May, 2020
    I tried this for the first time today (and dare I say it was my first time baking as well) and it was easy to make. Gather the ingredients. Beat ‘me up. Put it in a pan. Bake. And you’re done! It’s *light and nice, good to have over tea. However, I did use brown sugar instead of caster sugar, including the icing and it worked just as well. If you like your cake to be less sweet and just lightly glazed at the top, then I recommend just using regular sugar and lemon juice. Will try again, for sure. :)
    31st Mar, 2020
    I made this with my 9yr old and it was delicious. We scaled the recipe up (added an extra 1/3) to fit our 23x28cm tin and used and extra half lemon for the topping.
    juliaprior's picture
    15th Aug, 2019
    This is a lovely recipe, I've been making it for years and always receive good comments. It's so easy, all in one method, and can be whipped up very quickly with minimal effort. I don't bother with the mimosa balls or violets. Great lemon drizzle!
    2nd Dec, 2016
    I have been baking this for years when I got it from the 101 Cakes & Bakes cookbook. It always comes out light and fluffy. The only thing I changed is the lemon drizzle - I heated 5 Tbsp lemon juice with 6 Tbsp icing sugar and 2 Tbsp caster sugar until all the sugars are dissolved. That definitely gave it a strong lemony taste.
    23rd Apr, 2015
    made the mistake of taking this into work now I have to make it every week a real winner with friends family and work mates and so quick and easy to make
    Alex J Murphy's picture
    Alex J Murphy
    29th Jun, 2014
    Just made this so nice, had it with hot custard party pleaser for sure thanks bbcgoodfood you rock
    16th Mar, 2014
    I have just made 2 of these to sell for Sport Relief at work tomorrow. I cooked one to see how it turned out and have just made the second one. The first one was lovely, but not as squishy and moist as I wanted- not dry though. The second one I stabbed all over with a skewer when cooked and I melted the sugar with the lemon juice for the topping so when I poured it over its sank into the cake. I'm going to out a bit of icing on this one too :) Oh and I found 27 mins perfect in my fan oven at 160 degrees
    11th May, 2013
    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.
    4th Mar, 2013
    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!
    24th Jan, 2013
    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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    little chef
    12th Jun, 2014
    I didn't have crystalised violets, so I used fresh garden rose petals which worked beautifully.
    30th Sep, 2013
    I did not have any lemons so used zest and juice of 2 large limes.I also baked it in a loaf tin at 160C fan oven for 50 mins (covered with foil for last 10 mins to stop the top from burning). Really easy recipe which turned out great!
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