Lemon & violet drizzle cake
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Lemon & violet drizzle cake

By Mary Cadogan

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

  • Prep:25 mins
    Cook:40 mins
  • Easy

Nutrition per serving

  • kcal 175
  • fat 7g
  • saturates 4g
  • carbs 29g
  • sugars 19g
  • fibre 0g
  • protein 2g
  • salt 0.3g

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

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.

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.

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