Lemon Lavender Cake

This beautiful golden cake is perfectly sweet with a touch of tang and a gentle hint of lavender. Finished with a fresh lemon icing, it’s bursting with flavour and absolutely delicious.

The recipe includes both an egg-free version and a traditional option with two eggs so you can choose what suits you best.

Enjoy a slice with your afternoon cup of tea, or serve it for dessert with a generous dollop of Cathedral Cove Yoghurt.

Lemon Lavender Cake

1/2 cup plant based spread (or butter) at room temperature

1 cup white sugar

Either 3 tsp Orgran egg powder mixed with 4 tbsp water or two eggs

2 tbsp lemon zest

1 tbsp lemon juice

2 tsp vanilla essence

1 1/2 cups all-purpose flour

1/4 tsp table salt

1/4 tsp baking soda

1/4 tsp baking powder

2 tbsp fresh lavender, stalks removed, diced

Lemon Icing

1/2 cup powdered sugar

1 tbsp lemon juice plus more, as needed

Zest and diced lavender for sprinkling

Method

Preheat oven to 165 c. Lightly coat a loaf tray with coconut oil.

In a large bowl beat the spread and the sugar together with an electric mixer until light and fluffy. This takes around 3 minutes. Add the egg mixture and beat again, then add lemon zest, juice and vanilla and continue beating until combined.

In a separate bowl, whisk together the dry ingredients. Then with mixer on low slowly add to the egg mixture until combined. Finally add the lavender and mix slowly to combine, don’t over mix.

Spoon the mixture into your cake pan and bake for 35-45 minutes or until a tester inserted in the centre comes out clean.

Allow to cool in the pan for 15 minutes then run a knife along the edges to lift and remove from pan. Cool on a cooling rack while you make the icing by combining the powdered sugar and lemon juice.

Once the cake is cool, ice and sprinkle with zest and lavender.