Something as simple as lavender lemon drizzle cake taste so fully rich, to the point of perfection. I’ve never attempted to make this cake until today. I’ve had a slice once a few years back on a short trip to Scotland with my family, while visiting Inverness. We had decided to take the kids to visit the world famous Loch Ness. While driving up there, we noticed a unique restaurant. It had an outdoor seating area with a statue of Loch Ness (Nessy). Of course we had to stop and get something to eat there. The kids were excited to take photos with Nessy. Unfortunately I don’t remember the name of that place, I looked through all of our pictures and nowhere is the name of place shown. I was pretty bummed about that, I would’ve liked to share that in this blog post. So while I was making my lavender lemon drizzle cake, I kept that memory in mind. Though that cake didn’t have lavender in it. I had to add my own twist, or it wouldn’t be Jahzelles Creations. Lavender and lemon are a match made in heaven, so why not. Check out the recipe, I hope you like it. Feedback is always welcomed.

Trip to Scotland 2018.

Lavender Lemon Drizzle Cake

Ingredients

2 cups of self raising flour

A pinch of salt

2 Tsp of baking powder

1 Cup of room temperature butter, two sticks

1 cup of granulated sugar

4 large eggs at room temperature

Zest of two lemons, Meyer lemons preferred

1 Tbsp of lavender flower buds, culinary grade.

Lemon Glaze

1 cup of confectioners sugar

Juice of 1 Meyer lemon

Directions

Pre-heat the oven to 325 F. Combine the sugar, lemon zest and lavender. Mix for a minute to release the oils into the sugar. In a separate bowl cream the butter with the scented sugar. Using a hand or stand mixer on medium-low speed. Cream the butter and sugar till doubled and fluffy. Do not over mix or it will separate. Slowly mix to thicken and emulsify. Add an egg at a time to incorporate into the butter-sugar mixture, at the same speed. Mix the flour, salt and baking powder prior to incorporating into mixture. Now add the flour in slowly while folding the mixture with a spatula. Do not over mix or your cake will be more of a bread consistency. Grease a loaf pan. Pour the cake mixture into the pan. Bake the cake for 45 to 60 minutes. I would advise to check the doneness of the cake with a toothpick, ( by inserting a toothpick in the centre, it should come out clean). All ovens function differently so you want to make sure that your cake is fully cooked but not overcooked. Otherwise your cake will be dry and crumbly. Once the cake is baked set it aside for 15 minutes, before removing from the loaf pan. During this time make the glaze for the cake. By mixing the confectionary sugar with the lemon juice using a whisk. Whisk to there are no sugar clumps. Once the cake is cooled, but not cold drizzle the glaze on top evenly. You can decorate the cake with lemon zest and lavender for a beautiful finish. Enjoy!

English Culinary Lavender Flowers by Cotswold Lavender. Pure English Flower Grains. Perfect for Tea, Cooking, Baking, Jams, Chutneys, Garnish or Ice Cream. Recipe Card Included. Volume 7floz / 200ml