With a glut of lemons beckoning from our oft-neglected but much loved lemon tree it was time to get baking. Lemon shortbread. Lemon and yogurt loaf. And this delicious cake that will make your mouth sing of all the pretty things. I discovered this recipe on the BBC site, which I find to be a wonderful resource when baking. It is from Paul Hollywood, who is quite the hero baker in his native Britain. I tweaked it a bit, switching his plain flour/ baking powder mix for straight self-raising flour and reducing the sugar. Considering the cake is finished with two different types of sugar I would even suggest minimising the amount of sugar in the recipe proper if your tooth isn’t overly sweet.
This is a delicious, dense, moist cake that will keep well for several days in a container in a dark place.
For the cake
250g self-raising flour
110grams caster sugar
1½ tbsp edible lavender
Finely grated zest of two lemons
2 large free-range eggs
200g Greek yogurt
100g unsalted butter, melted
For the drizzle
juice of 1 lemon, strained
2 tbsp icing sugar
1 tablespoon caster sugar
Edible lavender [ie not sprayed]
Let’s get to it:
Preheat oven to 180C and grease and line a loaf tin.
In a large bowl stir together flour, sugar, zest and lavender.
In a large jug mix together the melted butter, eggs and yogurt until just combined, then pour into bowl and stir together. Do not over-mix.
Scrape mixture into tin and bake for around 40 minutes.
When cake is ready prick all over, then drizzle over the combined lemon juice and icing sugar.
Allow cake to soak up juice before sprinkling with extra sugar and lavender.
Allow to cool in tin before slicing.