hile Lemon Drizzle is a classic – the addition of lavender elevates it to a new level. Not too much lavender mind or it will smell and taste like cheap soap…
- 250g softened butter
- 250g caster sugar
- 4 eggs
- 250g self raising flour
- grated zest of 1 lemon
- 2 level tsp lavender flowers (if using shop-bought lavender make sure it’s for cooking)
For the glaze
- 85g granulated sugar
- juice of 1 lemon.
Set oven to 180c (160c fan) gas mark 4. Grease and line a 2lb loaf tin.
Beat the butter and sugar together until light and fluffy. Beat in the eggs one at a time – adding a tablespoon of flour between each egg to stop the mixture from curdling. Fold in the rest of the flour with the lemon zest and lavender flowers. Spoon the mixture into the tin and smooth it level. Cook for 45-50 minutes.
When it’s out of the oven make up the glaze by mixing the sugar and lemon juice together. Don’t make it too runny otherwise the sugar will dissolve and won’t form the crunchy topping. Prick the top of the cake all over with a fork or skewer and poor the glaze over while the cake is still warm. Leave to cool completely in the tin.