For the cake:
- 250g plain flour
-1/2 tbsp baking powder
-1/2 tbsp bicarbonate of soda
-125g caster sugar
-1/2 tbsp lavender 9fresh buds & leaves or edible dried lavender)
-Finely grated zest of two lemons
-2 large eggs
-200g full fat plain yoghurt
-100g unsalted butter, melted
For the lemon drizzle:
-Juice of 2 lemons, strained
-2 tbsp icing sugar
For the topping:
-1 tbsp granulated sugar
-2 tbsp edible dried lavender
Preheat the oven to 180c/gas mark 4.
Line a 10/20cm loaf tin with baking parchment.
In a bowl combine the flour, baking powder, bicarbonate of soda, caster sugar, lavender & lemon zest.
In a jug, beat the eggs with the yoghurt & butter until evenly blended.
Pour on to the dry ingredients, then stir until just combined.
Pour the mixture into the tin & bake for 40 mins.
Just before the cake is ready, mix the drizzle ingredients together.
Remove the cake from the oven & prick it all over.
Pour the drizzle over the hot cake, then sprinkle over the toppings.
Leave to cool in the tin before slicing.
Enjoy & Happy Thanksgiving!
