Lemon Pound Cake with Crème Fraîche and Violets

Ingredients

• 150 gm unsalted butter, at room temperature
• 375 gm caster sugar
• 4 eggs, at room temperature
• 300 gm self-raising flour (2 cups)
• 200 gm crème fraîche, at room temperature
• Finely grated rind and juice of 2 lemons
• To serve: crystallised violets (see note)
• Lemon sugar
• 55 gm caster sugar (¼ cup)
• Finely grated rind of 1 lemon
• Lemon crème fraîche icing
• 350 gm crème fraîche
• 70 gm pure icing sugar, sifted
• Finely grated rind of 1 lemon, plus 1 tsp juice