With the hot weather recently it was about time to bake a light, summery cake. I love a good lemon cake and this one really delivered. After purchasing some lavender extract, I decided it had to feature in my cake. Enjoy with a nice cup of tea (dog is optional).
175g self raising flour
150g caster sugar
150g softened butter
3 medium eggs
Zest of 2 lemons
1 tsp lavender extract
80g caster sugar
Juice of 1½ lemons
60g icing sugar
Juice of ½ a lemon
Grease and line a 18cm x 18cm square baking tin, preheat oven at 180°C
Begin by creaming together the butter and caster sugar to make the cake. I used an electric whisk which saved time and got it nice and fluffy.
Measure and sift the self raising flour and set aside.
Then add the beaten eggs gradually, still using the electric whisk.
Add one spoonful of the sifted self raising flour, again using the electric whisk to incorporate.
Add the grated lemon zest.
Add one spoonful of the sifted self raising flour, still using the electric whisk.
Add 1 tsp of lavender extract to the mixture (add more to taste but not too much as the cake will taste soapy).
Fold in the remaining self raising flour until fully incorporated, do not over mix.
Pour the mixture into the tin and bake for 20-25 minutes.
Once cooked through, cool on a wire rack.
Prepare the lemon drizzle. Heat the sugar and lemon juice on the hob and once the sugar has dissolved spoon over the cake. Prick the top of the cake with a fork across the top so the drizzle can really soak in. When the cake doesn’t appear to absorb any more, leave for a few minutes and continue to add more once it has all been incorporated. Continue until all the drizzle has been used.
Once the cake has completely cooled make the icing and drizzle over the top.