Lemon and Lavender Loaf Cake

A simple variation of lemon drizzle cake featuring edible lavender, yoghurt, and melted butter for a light, fresh texture.

Baking Vegetarian Lemon Cake Lavender

Estimated Nutrition

Calories

356.9

kcal / serving

2855.4 kcal total

Carbs

51.2g

per serving

409.8 g total

Fat

14g

per serving

112.2 g total

Protein

6.4g

per serving

51.5 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

0.5

tsp

Baking Powder

0.5

tsp

125

tbsp

tbsp

Dairy

piece

Eggs

large free-range

200

Yoghurt

plain, full-fat

100

Butter

unsalted, melted

Fruits

piece

Lemon

unwaxed, finely grated zest only

piece

Lemon

juice only, strained

GrainsCereals

250

Plain Flour

NutsSeeds

1.5

tbsp

Lavender

dried edible

tsp

Lavender

edible

Method

Heat oven to 180°C and line a 1kg loaf tin with baking parchment.

Combine the flour, baking powder, bicarbonate of soda, caster sugar, lavender, and lemon zest in a bowl.

Beat the eggs with the yoghurt and melted butter in a jug.

Stir the wet ingredients into the dry ingredients with a spatula until just combined.

Pour the batter into the tin and bake for 40 minutes until a skewer comes out clean.

Prick the warm cake deeply all over with a cocktail stick.

Mix the lemon juice and icing sugar then pour the drizzle over the hot cake.

Sprinkle with granulated sugar and extra lavender before cooling completely in the tin.