Lemon and violet drizzle cake
By: Mary Cadogan
-
Lemon and violet drizzle cake
- Prep time:
- 25 mins
- Cook time:
- 40 mins
- Serves:
- Makes 15 squares
Mary Cadogan has devised this all-in-one cake for easy mixing - it keeps for a week wrapped in foil and freezes well
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Ingredients
- 100g Butter, softened
- 175g self-raising flour
- 1 tsp Baking powder
- 175g golden caster sugar
- 2 large Eggs
- 6 tbsp Milk
- 1 large Lemon, finely grated rind
For the icing and decoration
- 1 large Lemon, juice (you need 3 tablespoons)
- 100g golden caster sugar
- 15 crystallised violets, and violet leaves
Method
1. Preheat the oven to 180°C/Gas 4. Butter and line the base of a shallow oblong tin (about 18x28cm) 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.
3. 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.
4. Cut the cake into 15 squares. Top each one with a crystallised violet and mimosa ball.
Copyright Good Food Magazine
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