Lemon & violet drizzle cake

Lemon & violet drizzle cake

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(39 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


    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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    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.
    10th May, 2010
    LOVELY...........YUMMY YUMMY! This cake is so easy to make and is lovely and moist. I made this in a loaf tin and cooked for approx 50 - 60 mins on Gas Mark 4. Go on make it..........you won't be dissappointed.
    1st May, 2010
    Moist, light and lemony, increased zest and juice measurements to one and half lemons. Hard pushed not to eat it in one sitting!
    31st Mar, 2010
    this recipe is so light & tasty!!
    10th Oct, 2009
    Bonewhite- you can't really compare calories directly as it depends on portion size. The portions for this cake are quite small in comparison to a big wedge of cake which would obviosly have more cals! This cake is a bit lowere on cal and fat content as it doesn't have any buttercream. But, most importantly, it's only gorgeous!!!
    15th Sep, 2009
    General question relating to this website. Are the kcals per serving under all the cake recipes here based on a standard serving? Can I compare kcal/serving across different cake recipes on this site?
    5th Mar, 2009
    i use this recipe to make a round lemon cake and leave out the decorations, it is a great hit with the family and one that is reuested often,
    25th Feb, 2009
    this cakes a winner. fluffy little beauty!!
    21st Nov, 2008
    Brilliantly easy and delicious recipe. Substitute some of the milk for lemon juice to make it even lemonier and 'tangyier'.


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