Lavender and lemon drizzle cake
 
Prep time
Cook time
Total time
 
A great way to use lavender!
Author:
Recipe type: Easy
Cuisine: Cake
Serves: 8 slices
Ingredients
  • 3 lemons, peeled and juiced
  • Bunch of lavender flowers (discard stems)
  • 300 g caster sugar
  • 175 g butter
  • 3 large eggs
  • 175 g self-raising flour
  • 20 g milk
Instructions
  1. Preheat oven to 180
  2. Place peel, 50 g sugar and lavender in mixing bowl then grate 10 sec/speed 10.
  3. Scrape down sides of mixing bowl then grate again as above
  4. Add 125 g sugar, butter and the eggs. Mix 20 sec/speed 5.
  5. Add flour and milk then mix 30 sec/speed 5.
  6. Transfer batter to prepared tin and bake for 45-50 minutes
  7. Allow cake to cool and clean out bowl.
  8. Place remaining 125 g sugar and lemon juice in mixing bowl then grind 8 sec/speed 8.
  9. Prick cake deeply with a skewer. Remove from tin, pour glaze over the top allowing it to become absorbed.
Recipe by Mummy Barrow at https://www.mummybarrow.com/lemon-drizzle-cake/