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Amanda McInerney of www.lambsearsandhoney.com

Lavender and Lemon Syrup Cake

If baked in a larger loaf pan this will only make one cake and the cooking time will need to be extended accordingly - usually about 10-15 minutes.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course: Cake
Ingredients Method

Ingredients
  

  • CAKE
  • 2 cups plain flour
  • 1 1/2 tsp baking powder
  • pinch of salt
  • 125 gms butter
  • 1 cup caster sugar
  • 2 eggs
  • 1/3 cup milk
  • 2 tsp grated lemon rind
  • 1 1/2 tsp culinary lavender
  • SYRUP
  • 1/3 cup lemon juice
  • 1/3 cup of sugar

Method
 

  1. Grease and line 2 small loaf pans and preheat oven to 160C (350F).
  2. Sift flour, baking powder and salt together and set aside.
  3. Using a stand mixer or hand beaters cream butter and sugar together until pale and fluffy.
  4. Add eggs, one at a time, beating well after each addition.
  5. At low speed, beat in flour alternatively with milk mixing until combined.
  6. Stir in lemon rind and lavender.
  7. Pour into pans and bake for 45 minutes or until a cake tester inserted into the centre comes out clean.
  8. SYRUP
  9. While cake is cooking, prepare the syrup.
  10. Combine the lemon juice and sugar in a small pan over medium heat for 1-2 minutes, until syrupy. Allow to cool for 10 minutes.
  11. When cakes are removed from the oven and still hot, pierce them at regular spaces with a skewer, then pour the syrup over very slowly - allowing it to soak in.
  12. Cool in pans for 10-15 minutes, then remove and place on wire rack to cool completely.

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