Lavender Lemon Pound Cake

Moist and dense; the tart lemon balances the flowery lavender. It is so refreshing and full of buttery flavour.

Ingredients:

Cake

115g unsalted butter, room temperature

1.5 cup all purpose flour

3/4 teaspoon salt

3/4 teaspoon baking power

1/4 teaspoon baking soda

3/4 cup sugar

2 teaspoon dried lavender

4 teaspoon finely grated lemon zest

1 tablespoon vanilla essence

2 large eggs, room temperature

1/2 cup milk or buttermilk

3 tablespoon fresh lemon juice

Glaze

1 cup icing sugar

2 tablespoon milk

1 lemon

Method:

1. Preheat oven to 170degreee, butter loaf pan. Depending on the material of your loaf pan, you may also line with parchment paper leaving a generous overhang.

2. Whisk flour, salt, baking power, baking soda in a medium bowl; set aside

3. Place sugar, dried lavender and lemon zest in a food processor. Pulse until lavender is finely chopped. set 1 Tbsp lavender sugar aside for topping.

4. Place remainder lavender sugar, butter in the electric mixer and mix until very light and fluffy. The longer mixing time will aerate the cake and give a finer texture.

5. Add 1 egg at a time, beating to blend after each addition and scrapping down sides and bottom if needed. Add vanilla essence and continue to blend.

6. Combine the milk and lemon juice in a small bowl. Reduce speed to low and add the dry ingredients to lavender sugar in 3 additions. Alternate with the buttermilk mixture in 2 additions. Begin and end with dry ingredients.

7. Stop mixer just before all dry ingredients are incorporated and finish mixing by hand.

8. Pour the batter into the loaf tin and smooth the top with a spatula. Bake for 50mins.

9. Transfer pan to a wire rack and let the cake cool completely.

10. Whisk icing sugar and milk in a bowl. Pour over cooled cake, letting excess drip over the side. Once semi-harden, whisk the 1Tbsp lavender sugar. Garnish with dried lavender flowers and lemon zest.

Loaf tin: 20cm (L) x 12cm (W) x 10cm (H)