Spring is well and truly in the air, and summer is greeting us around the corner. This week on the blog we are devouring all things lemon and all things lavender in celebration of our favourite season. This lemon cake with a twist is particularly delicious with a cup of tea and a good book. It's a delight to make and perfect to share with others.

"She sprouted love like flowers,

grew a garden in her mind,

and even on the darkest days,

from her smile the sun still shined"

ERIN HANSON

Lemon & Lavender Tea Cake

Makes 1 cake

Prep Time: 20-30 minutes, Bake Time: 45-50 minutes

Ingredients:

Cake:

• 300g granulated sugar
• 3/4 tbsp dried lavender, or 1.5 tbsp fresh lavender (flowers only)
• 150g all purpose flour
• 50g almond flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 2 large eggs
• 1/2 cup light olive oil
• 1/2 tsp vanilla bean extract
• 250g vanilla bean greek yoghurt
• grated zest of 2 lemons, juice of 1 lemon

Icing:

• 150g icing sugar
• 1-2 drops lavender essential oil
• juice of 1 lemon
• a few tbsp water
• fresh lavender, for decorating
  
  

Method:

1. Heat the oven to 180°C. Place the sugar and lavender into a large food processor and blitz until the lavender has broken down - you'll be left with a beautiful lavender sugar.
2. To the food processor add the eggs, yoghurt and oil. Blend until well combined.
3. Sift in the flour, almond flour, baking powder, baking soda and salt. Blend until it forms a cake batter. Be careful to not over mix!
   
4. Pour the batter into a greased bundt cake pan and bake for 45-50 minutes, or until the cake is lightly golden on top. Allow to cool completely before removing.
5. Once cool, whisk together the lavender icing ingredients until smooth and you reach your desired consistency. Pour over the cake, decorate with a fresh lavender and enjoy!

This cake truly is so easy to make - making it the perfect addition to your summer garden party. Let us know in the comments below what you think, we love hearing from you!

Until next time,