Lemon and lavender loaf

SERVES 8

THIS simple variation on the classic lemon drizzle works a treat. It has a wonderful, light texture, a very fresh taste and it looks incredibly pretty – perfect with a cuppa on a sunny afternoon.

FOR THE CAKE

250g plain flour

1/2 tsp baking powder

1/2 tsp bicarbonate of soda

125g caster sugar

1 1/2 tbsp lavender (fresh buds and leaves or edible dried lavender)

Finely grated zest of 2 lemons

2 large eggs

200g full-fat plain yoghurt

100g unsalted butter, melted

FOR THE LEMON DRIZZLE

Juice of 2 lemons, strained 2 tbsp icing sugar

FOR THE TOPPING

1 tbsp granulated sugar

2 tsp edible dried lavender

EQUIPMENT

1kg loaf tin, about 10 x 20cm base measurement

1

Heat your oven to 180C/ Gas 4. Line a 1kg loaf tin (about 10 x 20cm base measurement) with baking parchment.

2

In a bowl, combine the flour, baking powder, bicarbonate of soda, sugar, lavender and lemon zest. In a jug, beat the eggs with the yoghurt and melted butter until evenly blended.

3

Pour this on to the dry ingredients and, using a spatula, stir until just combined. Pour the mixture into the prepared tin and bake for 40 minutes or until a skewer inserted into the centre of the cake comes out clean.

4

Just before the cake is cooked, mix the ingredients for the drizzle together. Remove the cake from the oven and prick it deeply all over with a cocktail stick. Pour the lemon drizzle over the hot cake, then sprinkle over the granulated sugar followed by the lavender.

5

Leave to cool completely in the tin before slicing.