Lavender and Lemon Cake

Ingredients

• 60g sour cream

• 225mls milk

• 2 heads lavender

• 300g flour

• 300g sugar

• 1 level tbsp baking powder

• 1/2 tsp salt

• 230g butter ( room temperature )

• 1 1/2 tsp vanilla

• Zest 1 lemon

• 4 large eggs

Syrup

• 120mls water

• 100g sugar

• 1/2 head lavender

• Zest 1/2 lemon

Icing

• 200g icing sugar

• 50mls lavender milk

• Zest 1 lemon

Method

1. Preheat the oven to 180 degrees. Line the loaf tins with parchment paper. Weigh and measure all the ingredients.

2. Pick the lavender. Infuse 2 heads of lavender in the 225mls milk over a low and gentle heat for 2 minutes. Remove the lavender and allow to cool. When the milk is fully cooled whisk in the sour cream.

3. Sieve the flour, baking powder, salt together. Set aside.

4. Pour the sugar into the sugar stand mixer bowl. Add the soft room temperature butter. Using the paddle attachment whisk the butter and sugar together until creamed.

5. Add in half the sour cream and milk and whisk for about one minute until combined. Add in the vanilla and the remaining half of the milk and sour cream mixture. Whisk for another minute until combined. Gradually turn on the beater on a low speed and at intervals add the eggs and the flour. Whisk for about 15 seconds at a time, scrape down the edges and beat for a final 15 seconds. Do not overmix.

6. Pour the mixture into the tin. Gently smooth out the top, tap light and bake for 50 minutes.

7. As the cake bakes, make the lemon and lavender syrup. Combine the water, sugar and lemon zest in a small saucepan. Bring to the boil and pop in the lavender and allow it to infuse for a minute or two. Allow to cool and remove the lavender.

8. When the cake is cooked, to test for doneness the top should be firm. Insert a skewer and if it comes out dry with crumbs it is fully baked. Allow to cook. Pierce some holes in the top. Spoon over the syrup.

9. Make the icing by whisking together the icing sugar, lavender milk and the zest of lemon.

10. Drizzle the icing on top and garnish with some lemon zest and lavender. Serve with a scoop of lemon curd ice cream.

Note: if making 2 smaller loaf tins it will cook in about 25-30 minutes.

Note: do not eat the raw lavender - it is only used for infusing flavour. Wash before use.