I was pleasantly surprised that this has been one of my most popular cakes in the cafe. The slightly bitter perfume of the lavender works perfectly with the refreshing lemon for a complimentary taste AND colour combination.
This cake is both vegan (as always) and soya free. You could make it gluten free too if you swapped the flour and baking powder for gluten free options. I’d also advise using edible lavender, I buy mine from the Cotswold lavender company.
For more full sized cakes recipes, take a look at my Cherry and Almond Bakewell slice recipe or the absolutely indulgent Chocolate Oreo cake. And for an individual portion of the lemon and lavender cake, try out my Jelly Baby mug cake but leave out the forest fruits tea and add 1/4 teaspoon of lavender.
Here’s the video for my vegan and soya free lemon and lavender loaf cake
Recipe – Lavender & lemon drizzle cake
Mix Dry ingredients in a bowl
200g Self raising flour
180g caster sugar
2 teaspoons edible lavender
1 teaspoon baking powder
1/4 teaspoon salt
Finely grated zest of 1 lemon
Add the wet ingredients to the dry mix
juice of 1 lemon, made up to 200ml with water
80ml vegetable oil
Mix the Batter well until its dough like and pour into a lined loaf tin. I lazily use a pre cut cake liner but a sheet of greaseproof paper is good too.
Bake in a pre heated oven on the middle shelf at 180C for approx 30 – 40 mins
Keep checking that its cooked. If its not cooked in the middle but burning on the outside, cover in foil and turn the temperature down to 160. Cook for longer at a lower temperature. It’s important to keep checking.
While you’re waiting for the cake to bake and cool…
…make the Drizzle
Add around 2 cups of icing sugar to a large jug.
Now add approximately 2 Tablespoons of lemon juice and stir until smooth with no lumps.
If the mixture is too thick, add a drop more lemon juice or water.
If the mixture is too thin, add more icing sugar
You want a thick but creamy texture.
Finally, when the cake is cooled
Poke holes in the cake for the drizzle to, well, drizzle into.
Pour your drizzle icing over the cake until completely covered
Add lemon zest and edible lavender to decorate.
