Makes 15 squares
Ingredients
For the cake and decoration
- 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
For the icing
- juice of 1 large lemon (you need 3 tablespoons)
- 100g golden caster sugar
- mimosa balls and crystallised violets , to decorate
Instructions
- 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.