Lemon & Violet Drizzle Cake

If you’re like us and love a good sweet cake then you’ve found the perfect recipe! This mouthwatering drizzle cake makes 15 squares, and it freezes well so no worry about any going to waste!

So, to kickstart this recipe you will need…


- 100g softened butter
- 175g self-raising flour 
- 1 tsp baking powder 
- 175g golden caster sugar (for cake)
- 2 large eggs

- 6 tbsp milk 
- finely grated rind of 1 large lemon - Juice (3 tbsp) of 1 large lemon (for icing) - 100g golden caster sugar (for icing) - mimosa balls & crystallised violets (to make it look pretty!!) (for icing)


To begin with you’ll want to preheat your oven at 180C. Butter and line your tin with baking paper. Then, mix all the ingredients for the cake together in a mixing bowl (not ones that say icing next to). Keep mixing until the mixture can drop off the spoon. 

After, you’ll want to spoon the mixture into the tin and ensure it’s evenly spread, bake for 30-40 minutes, or until it’s a beautiful golden colour. 

To make the icing you’ll want to mix the lemon juice and sugar, pour this over the newly baked cake while it’s hot, and leave it to cool. Then, cut the cake into 15 squares, and decorate them as cute as you like!