Lemon & Violet Drizzle Cake

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

• Cooking Time Prep 20 mins - 25 mins
  Cook 40 mins
• Skill Level Easy
• Servings Makes 15 squares

Nutrition per serving

• Kcalories

  175

• Protein

  2g

• Carbs

  29g

• Fat

  7g

• Saturates

  4g

• Fibre

  0g

• Sugar

  19g

• Salt

  0.3g

Ingredients

• 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

Directions

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.

Categories: Cakes & Baking, Courses