Lemon And Lavender Loaf Cake
Indulge in the delicate flavors of this delightful lemon and lavender loaf cake. With a tender crumb and a burst of citrusy sweetness, this easy-to-make treat is perfect for any occasion. Enjoy a slice with a cup of tea or coffee for a truly heavenly experience!
— Constant Cookbook
Ingredients
- 250g/9oz plain flour
- ½ tsp baking powder
- ½ tsp bicarbonate of soda
- 125g/4½oz caster sugar
- 1½ tbsp edible lavender
- 2 unwaxed lemons
- 2 large free-range eggs
- 200g/7oz plain, full-fat yoghurt
- 100g/3½oz unsalted butter
- juice of 2 lemons
- 2 tbsp icing sugar
- 1 tbsp granulated sugar
- 2 tsp edible lavender
Instructions
- Heat your oven to 180C/350F/Gas 4. Line a 1kg/2lb 4oz loaf tin (around 10x20cm/4x8in base measurement) with baking parchment.
- In a bowl, combine the flour, raising agents, sugar, lavender and lemon zest.
- In a jug, beat the eggs with the yoghurt and melted butter. Pour this onto the dry ingredients and, using a spatula, stir until just combined.
- Pour into the prepared tin and bake for 40 minutes, or until a skewer inserted into the centre of the cake comes out clean.
- Remove the cake from the oven and prick it deeply all over with a cocktail stick.
- Mix the ingredients for the drizzle together and pour over the hot cake. Sprinkle over the granulated sugar and then the lavender. Leave to cool completely in the tin before slicing.
Cook Time
1H
Prep Time
PT30M
Yield
Serves 8
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