LEMON & VIOLET DRIZZLE CAKE

Lemon & violet drizzle cake image

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

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

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