Lemon Lavender Loaf Cake

This lovely golden loaf is sweet and tangy with a hint of lavender, topped off with fresh lemon juice icing it tastes like summer. The recipe includes an egg free version, and also the regular version which has two eggs.

Enjoy a slice for afternoon tea or serve for dessert accompanied with a dollop of WaHiki Coconut & Vanilla Frozen Dessert.

Lemon Lavender Loaf 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 loaf 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 loaf is cool, ice and sprinkle with zest and lavender.