Lemon and lavender loaf cake recipe
 This is such a simple loaf 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. You can buy dried, edible lavender from baking suppliers and some supermarkets. Alternatively, if you have lavender growing in your garden, you can use fresh buds and leaves, finely chopped. 250g/9oz plain flour½ tsp baking powder½ tsp bicarbonate of soda125g/4½oz caster sugar1½ tbsp edible lavender2 unwaxed lemons, finely grated zest only2 large free-range eggs200g/7oz plain, full-fat yoghurt100g/3½oz unsalted butter, melted 250g/9oz plain flour ½ tsp baking powder ½ tsp bicarbonate of soda 125g/4½oz caster sugar 1½ tbsp edible lavender 2 unwaxed lemons, finely grated zest only 2 large free-range eggs 200g/7oz plain, full-fat yoghurt 100g/3½oz unsalted butter, melted juice of 2 lemons, strained2 tbsp icing sugar juice of 2 lemons, strained 2 tbsp icing sugar 1 tbsp granulated sugar2 tsp edible lavender 1 tbsp granulated sugar 2 tsp edible lavender Method Heat your oven to 180C/350F/Gas 4. Line a 1kg/2lb 4oz loaf tin (around 10x20cm/4x8in base measurement) with baking parchment.In a bowl, combine the flour, raising agents, sugar, lavender and lemon zest.In a jug, beat the eggs with the yoghurt and melted butter. Pour this onto the dry ingredients and, using a spatula, stir until just combined.Pour into the prepared tin and bake for 40 minutes, or until a skewer inserted into the centre of the cake comes out clean.Remove the cake from the oven and prick it deeply all over with a cocktail stick.Mix the ingredients for the drizzle together and pour over the hot cake. Sprinkle over the granulated sugar and then the lavender. Leave to cool completely in the tin before slicing. Heat your oven to 180C/350F/Gas 4. Line a 1kg/2lb 4oz loaf tin (around 10x20cm/4x8in base measurement) with baking parchment. Heat your oven to 180C/350F/Gas 4. Line a 1kg/2lb 4oz loaf tin (around 10x20cm/4x8in base measurement) with baking parchment. In a bowl, combine the flour, raising agents, sugar, lavender and lemon zest. In a bowl, combine the flour, raising agents, sugar, lavender and lemon zest. In a jug, beat the eggs with the yoghurt and melted butter. Pour this onto the dry ingredients and, using a spatula, stir until just combined. In a jug, beat the eggs with the yoghurt and melted butter. Pour this onto the dry ingredients and, using a spatula, stir until just combined. Pour into the prepared tin and bake for 40 minutes, or until a skewer inserted into the centre of the cake comes out clean. Pour into the prepared tin and bake for 40 minutes, or until a skewer inserted into the centre of the cake comes out clean. Remove the cake from the oven and prick it deeply all over with a cocktail stick. Remove the cake from the oven and prick it deeply all over with a cocktail stick. Mix the ingredients for the drizzle together and pour over the hot cake. Sprinkle over the granulated sugar and then the lavender. Leave to cool completely in the tin before slicing. Mix the ingredients for the drizzle together and pour over the hot cake. Sprinkle over the granulated sugar and then the lavender. Leave to cool completely in the tin before slicing.