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.
- Sprinkle your cake with edible lavender.