Lemon Lavender Loaf Cake
A zesty, buttery lemon loaf with a delicate floral twist from lavender buds. Easy to make and topped with a sharp lemon glaze for extra zing.
Equipment
- Greaseproof Paper
- Greaseproof Paper
- Small Bowl
- Whisk
Ingredients
- 170 grams unsalted butter, softened (¾ cup unsalted butter (1½ sticks))
- 180 grams caster sugar (¾ cup plus 2 tbsp granulated sugar)
- 3 large eggs
- Zest of 2 lemons
- 2 tablespoons lemon juice
- 1½ teaspoons culinary lavender, ground or finely chopped
- 190 grams self-raising flour (1½ cups self-rising flour)
- pinch fine salt
- 2-3 tablespoons milk
- 150 grams full fat Greek yoghurt (2/3 cup)
For the Glaze
- 100 grams icing sugar ( ¾ cup)
- 1½ tablespoons lemon juice
- pinch of culinary lavender for decoration optional
Instructions
- Set the oven to 170°C (fan) / 190°C / gas mark 5. Grease and line a 2lb loaf tin with baking paper.
- Add the softened butter and olive oil to the sugar and beat until light and fluffy. Mix in the eggs one at a time. Stir in the lemon juice and lavender buds.
- In a separate bowl, whisk together the flour, baking powder and salt.
- Add half the dry mix to the wet ingredients and gently fold in. Add the yoghurt, then fold in the remaining dry ingredients until just combined. Don’t overmix.
- Pour the batter into your prepared tin and smooth the top. Bake for 45–55 minutes until a skewer inserted into the centre comes out clean. Baking times vary depending on your oven. Cover loosely with foil if it starts to brown too quickly - lemon cakes do tend to brown, this is OK!
- Let the cake cool in the tin for 10–15 minutes before turning out onto a wire rack. Mix the icing sugar with just enough lemon juice to make a pourable glaze, then drizzle over the cooled cake. Top with lavender or zest if using.