Photo: David Holifield
Lemon and lavender loaf cake
13 ingredients
30 min + 1 hr
Serves 8
openrecipes
This is such a simple cake - a variation on the classic lemon drizzle - and it works a treat. It has a wonderful, light texture, a very fresh taste and it looks incredibly pretty – perfect with a cuppa on a sunny afternoon.
Estimated Nutrition (whole recipe, rough)
696
Calories
20g
Protein
18g
Fat
112g
Carbs
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Lavender | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 250g/9oz plain flour
- ½ tsp baking powder
- ½ tsp bicarbonate of soda
- 125g/4½oz caster sugar
- 1½ tbsp edible lavender
- 2 unwaxed lemons
- 2 large free-range eggs
- 200g/7oz plain, full-fat yoghurt
- 100g/3½oz unsalted butter
- juice of 2 lemons
- 2 tbsp icing sugar
- 1 tbsp granulated sugar
- 2 tsp edible lavender
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes