How to Make a Lavender & Lemon Loaf Cake
The lemon drizzle cake is a classic British favourite – but what if you want to add a botanical twist? Today, edible flowers are seen far more in baking, adding a subtle aromatic flavour and lovely floral finish. Enter the lavender and lemon loaf cake. This simple bake is a sensational springtime treat, offering a sponge infused with lemon and lavender, a zingy drizzle, and a delightful lavender garnish.
- 250g of Plain Flour
- 200g of Plain Yoghurt
- 125g of Caster Sugar
- 100g of Unsalted Butter
- 1 ½ tbsp of Edible Lavender
- ½ tsp of Bicarbonate of Soda
- ½ tsp of Baking Powder
- 2 Large Eggs
- 2 Lemons (for the zest)
Lemon Drizzle Ingredients:
- 2 tbsp of Icing Sugar
- 2 Lemons (for the juice)
- 2 tsp of Edible Lavender
- 1 tbsp of Granulated Sugar
- 10cm x 20cm Loaf Tin (1kg)
- Baking Parchment
- Mixing Bowl
- 2 x Jugs
METHOD: Beautifully Botanic Lavender & Lemon Cake
- Preheat your oven to 180°C (160°C fan or gas mark 4) and line a 10cm x 20cm loaf tin with baking parchment.
- Zest your lemons. Add the sugar, flour, bicarbonate of soda, baking powder, lemon zest and lavender to a mixing bowl and combine well.
- Melt your butter. Add the butter, eggs and yoghurt to a jug and beat the ingredients together. Then, add this mixture to the mixing bowl and stir the ingredients until combined.
- Pour the cake batter into your loaf tin and put it in the oven to bake for 40 minutes. Towards the end of its time in the oven, test whether it’s baked through by putting a skewer into the centre, then removing it and looking to see whether it has any batter attached. Bake until the skewer comes back out clean.
- Take the tin out of the oven and prick the loaf with a cocktail stick. Make sure your pricks are quite deep and cover a great deal of the cake’s surface area; they’ll absorb the drizzle.
- In another jug, mix together the juice of two lemons and 2 tablespoons of icing sugar. Pour the lemon drizzle mixture over your loaf cake while it’s still hot (and in its tin).
- Finally, sprinkle 1 tablespoon of granulated sugar and 2 teaspoons of edible lavender over the top of your cake. Leave it to cool completely, before removing from the tin and slicing.