Our baking blogger Maxine Owen is baking around the world. This time she's made a mouth-watering French inspired lavender and lemon drizzle cake. This cake combines two strong flavours together to make one delicious bake that is perfect for sharing. When sourcing the lavender it's best to buy from the supermarket or deli. If you don't want to make a loaf you could make a round cake instead, just change the cake tin to one of a similar size. For a classic version, see Mary Berry's lemon drizzle cake (opens in new tab).
Ingredients
1tbsp dried lavender
175g self raising flour
1tsp baking powder
½tsp salt
175g softened butter
175g golden caster sugar 3 eggs
Grated zest and juice of 2 lemons
For the syrup:
100g caster sugar
2tsp freshly grated lemon zest
2tbsp freshly squeezed lemon juice
1tsp dried lavender
WEIGHT CONVERTER
grams
to
cups
Method
Preheat the oven to 180°C/190°C fan oven/Gas Mark 4. Grease and line a 2lb loaf tin.
Sift the flour and baking powder together, then add all the other cake ingredients, making sure to use a large bowl. Mix with a hand blender until light and fluffy. Bake for around 1 hour, or until an inserted skewer comes out clean.
While the cake is cooking make the syrup. Mix the sugar, lemon juice and zest together then add the lavender.
When you take the cake out of the oven poke the cake all over with a skewer, then drizzle the glaze over the top. Leave to cool until the cake is cool and the topping is set and crisp.
Top Tip for making Lavender and lemon drizzle cake
Store this cake in an airtight container for up to 3 days
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