Recipe: Lavender Lemon Tea Cake
A comforting lemon cake perfumed with lavender blossoms. Slice and enjoy with a pot of Earl Grey tea for a magnificent afternoon.
Makes one 8” round cake
Ingredients:
190g Butter
150g Caster Sugar
3 eggs
190g Cake Flour
1 tsp Baking Powder
¼ tsp Himalayan Salt
2 tablespoons Lemon Zest
1 teaspoon Lavender Flowers
50ml Milk
65ml Yogurt
Soaking Syrup:
1 lemon juice
50g caster sugar
100ml water
Glaze:
1 tablespoon lemon juice
100g icing sugar
Method:
Optional: Grind lavender flowers in a grinder till fine. Set aside.
Cream (room temperature) butter and sugar on low-medium speed until light and creamy.
Add in eggs, one at a time, and mix well.
Sift flour and add in flour, baking powder, salt, lemon zest and lavender flowers, alternating with milk.
Fold in yogurt.
Bake at 180ºC for 55mins or until a cake tester comes out clean. Allow to cool.
To prepare syrup, boil water with sugar and lemon juice. Drizzle over the cake.
To prepare glaze, add lemon juice and icing sugar and mix until well combined. Add more lemon juice for a thinner consistency.
Pour glaze over the cake and allow to dry. Decorate with dried lavender flowers. The glaze will turn matte once dried.