Lemon and Lavender Cake

And here’s one last recipe from The Currabinny Cookbook, by James Kavanagh and William Murray! I had to make a few adaptations based on what I had on hand, and I will write those down below. I omitted the icing as well, but I really loved this cake!

For the cake
1 Tbsp. dried lavender flowers
250 g sugar
175 g. all-purpose flour
½ tsp. baking powder
½ tsp. baking soda
1 pinch sea salt
2 eggs
250 g lactose-free Greek yogurt (I used 195 g yogurt and 55 g lactose-free sour cream)
½ cup canola oil (I used ¼ cup avocado oil and ¼ cup extra virgin olive oil)
1 lemon, finely zested and juiced
dried lavender sprigs, to decorate

For the icing
200 g icing sugar
1 lemon, juiced
1 egg white


For the cake
Preheat oven to 325 °F. Grease a 20cm/8in springform cake pan and line the bottom with parchment paper.

Crush the lavender in a pestle and mortar. Put the sugar into a large bowl and mix the lavender through. Add the flour, baking powder, baking soda, and salt, and stir to combine.

In another bowl, mix the eggs with the yogurt and oil and pour this into the dry ingredients, stirring well. Add the lemon zest and juice. And stir.

Pour the mixture into the cake pan and bake for about 50 minutes until golden brown and firm to the touch. Leave to cool in the pan for a while, then turn out the cake to cool fully on a wire rack.

For the icing
Sift the icing sugar into a bowl and add the lemon juice, whisking until smooth. Add the egg white gradually to loosen the mixture until it is quite runny and pourable. The icing should be extremely sharp and lemony. Spoon this icing over the top of the cake until it covers the top and starts to drip down the sides.

 

Arrange some dried lavender sprigs on top as decoration.