Lemon & lavender cake
LAVENDER might sound like a strange ingredient but it adds a delicate aroma to this classic lemon drizzle cake.
FOR THE CAKE
● 220g (7¾oz) unsalted butter, softened
● 220g (7¾oz) caster sugar
● 4 eggs
● 225g (8oz) self-raising flour
● 1½ tsp baking powder
● Zest of 2 lemons
FOR THE DRIZZLE
● 120g (4¼oz) granulated sugar
● Juice of 2 lemons
● 1 tsp lavender flowers
FOR THE BUTTERCREAM
● 275g (9¾oz) icing sugar
● 100g (3½oz) unsalted butter, softened
● 2 tbsp milk
FOR THE LEMON CURD
● 6 egg yolks
● 2 whole eggs
● 225g (8oz) caster sugar
● 250ml (8fl oz) lemon
● Pinch of salt
● 110g (4oz) butter
● Lavender flowers, to decorate
PREHEAT oven to 160C (375F, gas 3) and grease and line two 23cm (9in) cake tins.
Mix all the cake ingredients together and beat for two to three minutes until pale in colour and light and fluffy.
Divide the mixture between the two tins, smooth the tops and bake for 25 to 30 minutes until golden and springy to the touch.
Meanwhile, make the drizzle by mixing together the granulated sugar, lemon juice and lavender flowers.
Once the sponges are out of the oven but still warm, lightly prick them all over with a cocktail stick and then spoon over the drizzle. Allow to cool.
To make the buttercream filling, beat the icing sugar and butter together for three to five minutes until very light and fluffy.
Turn the mixer down to a low speed, add the milk and beat until smooth. If the icing seems stiff, add another spoonful of milk.
To make the lemon curd, whisk together (in a heatproof bowl) the egg yolks, whole eggs, sugar, lemon juice and salt.
Set the bowl over a pan of simmering water and whisk constantly for ten to 15 minutes, or until the mixture thickens and holds it shape when stirred.
Remove the lemon curd from the heat and stir in the butter. Strain through a sieve into a metal bowl, then set the bowl over ice water. Stir occasionally for five minutes until cool then refrigerate overnight.
Spread the buttercream on top of one of the sponges then add a layer of lemon curd on top. Place the other sponge on top, dust with icing sugar and decorate with flowers.