Simple Easter Cake

Ingredients

• 225g self-raising flour, sifted
• 225g unsalted butter, softened
• 225g caster sugar
• 4 large free-range eggs
• 1 tsp vanilla extract
• Zest of 1 lemon
• 100g sultanas
• 2 tbsp milk (full-fat milk)
• For the icing and decoration:
• 150g icing sugar
• 2-3 tbsp lemon juice
• Mini chocolate eggs (assuming you have or can create a substitution from available ingredients)
• Edible viola flowers for decoration

Method

1. Preheat your oven to 180°C (fan 160°C, gas mark 4). Grease and line an 8-inch round cake tin with baking paper.
2. In a large mixing bowl, cream together the butter and caster sugar until pale and fluffy. Add the eggs one at a time, mixing well after each addition. If the mixture starts to curdle, add a spoonful of flour.
3. Fold in the sifted self-raising flour gently, then stir in the vanilla extract, lemon zest, and sultanas. Add milk to achieve a dropping consistency.
4. Pour the mixture into the prepared tin and smooth the top with a spatula. Bake in the preheated oven for 45-50 minutes or until a skewer inserted into the centre comes out clean.
5. Allow the cake to cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely.
6. For the icing, sift the icing sugar into a bowl and gradually add lemon juice until you have a thick, pourable consistency. Drizzle over the cooled cake.
7. Decorate with mini chocolate eggs and edible viola flowers. Allow the icing to set before serving.