Lemon & violet drizzle cake
- Preparation and cooking time
- Prep: -
- Cook:
- Easy
- Makes 15 squares
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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 violetsto decorate
Nutrition: per square
- kcal175
- fat7glow
- saturates4g
- carbs29g
- sugars19g
- fibre0g
- protein2g
- salt0.3glow
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.
