Monday 29 April 2013

Lemon and Lavender Drizzle Cake Recipe

This recipe is for a classic lemon and lavender flavoured loaf cake that is topped with a lemon and icing sugar drizzle and garnished with edible culinary lavender flowers.

If you love lavender, or just want something different to serve at tea-time then you will go mad for this cake.

Lemon and Lavender Drizzle Cake

Serves: 10–12
Lemon and Lavender Drizzle Cake: Lemon and lavender flavoured white loaf cake drizzled with lemon icing and garnished with edible lavender flower buds served sliced


For the Cake:

175g (7 oz) self-raising flour
150g (6 oz) caster sugar
150g (6 oz) butter
3 medium eggs, beaten
finely-grated zest of 2 lemons
1 tsp culinary lavender

For the Drizzle:

75g (3 oz) caster sugar
juice of 1 1/2 lemons

For the Icing:

50g icing sugar
juice of 1/2 lemon
culinary lavender, to decorate


Sift the flour into a small bowl and set aide.

Cream together the sugar and butter until light and fluffy. Gradually add the beaten eggs a little at a time, alternating with a little flour along with the lemon zest and lavender. Ensure that you beat thoroughly to combine after each addition.

Gently fold in the remaining flour until all the ingredients are combined. Pour the resultant batter into a greased and lined 1kg (2 lb) loaf tin. Transfer to an oven pre-heated to 180ºC (350ºF, Gas Mark 4) and bake for about 45 minutes or until golden brown and firm to the touch. Turn the cake out onto a wire rack and set aside to cool completely.

In the meantime, combine all the drizzle ingredients in a small pan and heat gently until the sugar has dissolved.

Fr the icing, sift the icing sugar into a small bowl and add just enough of the lemon juice to form a smooth icing. When the cake is cold, drizzle over the drizzle then drizzle over the icing and sprinkle the top of the cake with the lavender.

Allow the icing to harden before slicing the cake and serving.

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