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Lemon & violet drizzle cake

Lemon & violet drizzle cake

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A star rating of 4.9 out of 5.44 ratingsRate
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  • Preparation and cooking time
    • Prep: -
    • Cook:
  • Easy
  • Makes 15 squares

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

  • Freezable (Keeps for a week wrapped in foil and freezes well.)
Nutrition: per square
HighlightNutrientUnit
kcal175
low infat7g
saturates4g
carbs29g
sugars19g
fibre0g
protein2g
low insalt0.3g
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Ingredients

For the cake and decoration

For the icing

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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Overall rating

A star rating of 4.9 out of 5.44 ratings
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