A warm, June Sunday equals one thing: barbecue weather. But for a sweet treat after all that meat, you need something light and fresh - and this lavender and lemon cake certainly hits the spot. (Believe me. The plate was cleaned of cake within minutes). I absolutely love baking with lavender (I have lavender cookies at the shop), and while the fragrance it added to this cake was but light, it's just so pretty to bite into the flowers.
I got a little carried away, and decided to plant the cake with tiny summer flowers...
... which I then scattered around the plate prior to serving, just to let you feel like you really are taking a bite of summer-time.
The addition of lemon curd makes this far more citrusy than a drizzle cake that depends on zest alone. We made our own lemon curd at Cookery School a fortnight back, but it takes a good 45 minutes, time I didn't have today - so you can just use good quality shop-bought lemon curd as I did. I had planned on using Harry Eastwood's lavender and lemon cake recipe (no surprises, she uses vegetables to replace the fat - this time a swede) but I'd left her book back in London. So thank you to CoconutRaita for sharing her recipe online (you can view the original recipe here; the one below is every so slightly tweaked, so it's up to you which you use) - I shall definitely be making this again (and again).
The addition of lemon curd makes this far more citrusy than a drizzle cake that depends on zest alone. We made our own lemon curd at Cookery School a fortnight back, but it takes a good 45 minutes, time I didn't have today - so you can just use good quality shop-bought lemon curd as I did. I had planned on using Harry Eastwood's lavender and lemon cake recipe (no surprises, she uses vegetables to replace the fat - this time a swede) but I'd left her book back in London. So thank you to CoconutRaita for sharing her recipe online (you can view the original recipe here; the one below is every so slightly tweaked, so it's up to you which you use) - I shall definitely be making this again (and again).
Ingredients
175g butter
175 caster sugar
1 tbsp lavender flowers (I used fresh)
3 beaten eggs
175g self-raising flour (sieved)
1/2 tsp baking powder
Grated zest of three lemons
2 tbsp lemon curd
For the drizzle
Juice of 2 lemons
100g-150g icing sugar (to taste)
Method
Preheat the oven to 180ºC and grease a loaf tin with parchment paper. Cream the butter, sugar and lavender until light and fluffy. Add the egg gradually, beating well after each addition. Then, fold in the flour and baking powder, followed by the lemon zest and lemon curd. Spoon carefully into the loaf tin, and bake in the centre of the oven for 45 minutes (check that a skewer comes out clean) - the top will look browner than a normal cake, but don't be alarmed (it's not burnt!). While the cake bakes, mix the icing sugar with the lemon juice to make the glaze - simply add more sugar to taste. Once removed from the oven, let the loaf cool for 5 minutes in the tin, then remove. Skewer the cake gently numerous times, and then slowly spoon the drizzle over the cake, to add extra moist zingyness.
Enjoy.
14 comments
oh my, I will have to make this pretty little cake!!
xx
callie
Wow - it looks delicious and pretty too. Roll on next Sunday and I might try and give it a go myself!
Thank you - you should check out the original recipe on Coconut Raita, she scatters her's with dried lavender on top which looks really pretty too.
Thank you for this! It shall be my weekend bake this week!
No problem - I only got a tiny slither to taste myself, so I'll definitely be making it again too. x
How pretty. (And such nice photos, too.)
Does that mean I'm getting better ;) ?
Oh lovely. Anything baked with lavender has my vote, and you've made this really pretty. By the way, I'm the person who won your Cox & Cox bird giveaway ages ago - they are much admired and started a merry succession of giveaway wins.
Mise, of course I know it's you! That's why your last blog about not winning any giveaways made me laugh :) your blog is razor sharp, you are a funny lady (in a good way) x
These are very pretty photos, Huma. Cake and edible flowers, a lovely combination. x shayma
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Yes, pretty cake but I hope that no-one ate the "edible" flowers, the purple ones appear to be deadly nightshade which are extremely poisonous. Also you should never put flower stems directly into a cake even if the flowers are edible, they should be placed in a posy pick
Last comment amended to say that the flowers in question are woody nightshade ( solanum dulcamara ) which although not as poisonous as deadly nightshade are from the same plant family and are still toxic and should not be anywhere near a cake!
I've made this a couple of times now - its sooo good! have also added the zest of a lime for a bit more zinginess and its delicious - love the photos too!
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