Lemon & violet drizzle cake

• softened butter100g g
• self-raising flour↗175g g
• baking powder↗1 tsp tsp
• golden caster sugar↗175g g
• large eggs↗2
• milk↗6 tbsp tbsp
• finely grated rind of 1 large lemon
• juice of 1 large lemon

  (you need 3 tablespoons)

• golden caster sugar↗100g g
• mimosa balls and crystallised violets↗

  to decorate

Step-by-step instructions

1. 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. 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. 3

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