LEMON & VIOLET DRIZZLE CAKE
A simple and sweet all-in-one cake - ideal for Mothering Sunday
Provided by Mary Cadogan
Categories Dessert
Time 1h5m
Yield Makes 15 squares
Number Of Ingredients 10
Steps:
- 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.
- 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.
- Cut the cake into 15 squares. Top each one with a crystallised violet and mimosa ball.
Nutrition Facts : Calories 175 calories, Fat 7 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 19 grams sugar, Protein 2 grams protein, Sodium 0.3 milligram of sodium
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