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Lemon & violet drizzle cake

Ingredients

  1. Step 1 100g softened butter
  2. Step 2 175g self-raising flour
  3. Step 3 1 tsp baking powder
  4. Step 4 175g golden caster sugar
  5. Step 5 2 large eggs
  6. Step 6 6 tbsp milk
  7. Step 7 finely grated rind of 1 large lemon
  8. Step 8 juice of 1 large lemon (you need 3 tablespoons)
  9. Step 9 100g golden caster sugar
  10. Step 10 mimosa balls and crystallised violets , to decorate
Lemon & violet drizzle cake
Calories: 175 Carbohydrate: 29 g Protein: 2 g Fat: 7 g
Cook time: 65 minutes Prep time: 25 minutes Total time: 90 minutes Servings: 15

TAGS

Dessert British bake Baking powder cake Child Edible flower Golden caster sugar Large egg Large egg Mary Cadogan Mimosa ball Mother's day Self-raising flour Softened butter

Directions

  1. 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.
  2. 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.
  3. Step 3 Cut the cake into 15 squares. Top each one with a crystallised violet and mimosa ball.