The forecast for the next week or so here in Edinburgh looks set to be pretty dreich, so I’m embracing Summer flavours in the kitchen to bring some lightness to these grey days. This lemon and lavender cake was inspired by a visit to delectable local eatery Bakery 3.14. The cosy independent coffee and cake shop is nestled below Arthur’s Seat and has some of the most delicious, creative bakes in the city by inspiring entrepreneur baker Ashley. You can read more local recommendations in my Edinburgh slow living guide here. This lemon and lavender cake balances floral and citrus notes in a fresh, light and moreish sponge. To make it, you will need:
300g granulated sugar
3/4 tablespoon dried edible lavender
175g plain flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large eggs, lightly beaten
250g Greek yogurt
125ml mild olive oil or sunflower oil
Finely grated zest of 1 lemon, plus 1 tablespoon juice
For the icing:
150g icing sugar, sifted
Squeeze of lemon juice
Edible lavender, to decorate.
Heat the oven to 180C/Fan 160C/ Gas 4. Put the sugar and lavender into a food processor and whizz until the lavender has broken down.
Sift the flour, baking powder, baking soda and salt into a bowl and add the lavender sugar. Make a well in the centre of the dry ingredients and gradually pour in the eggs, yoghurt and oil, stirring as you go. Add the lemon zest and juice. Be careful not to overmix.
Scrape into a greased and lined 20 cm cake tin.
Bake in the oven for 55 minutes, or until the cake is coming away from the sides of the tin and a skewer comes out clean. Turn out the cake, peel off the paper and set on a wire rack to cool. Make a water icing by combining icing sugar and lemon juice until you reach a good pouring consistency. Spoon over the top of the cake, allowing it to drip down the sides. Decorate with edible lavender, allow to set and then serve.
What are you baking this weekend?
Recipe adapted from Diana Henry.