Lemon & Lavender Drizzle Dazzle Cake

Lemon & Lavender Drizzle Dazzle Cake



Shopping List:

225 butter, softened
225 gr caster sugar
4 eggs, free range
finely grated zest of 1 clean lemon
225 gr self-raising flour


For the drizzle dazzle topping:

the juice of 1 and a half lemons
85 gr caster sugar
1 teaspoon of dried lavender ( Not too much!
as we don't want soap cake)



Preheat your oven to 180C. Grease or spray and line your cake tin.

Beat your butter and caster sugar together until light and fluffy. Then add the eggs, one by one until it's all nice and creamy. Sift in the flour to make it fluffy and then add the grated lemon zest.
Spoon the cake mixture into your prepared cake tin and level it out.

Put your creation in the oven and bake for 45-50 minutes until golden and a skewer comes out clean.
Whilst your cake is cooling you can make the drizzling.

Mix together the juice of the 1 and a half lemon and the sugar together. Use a little wooden kebab stick to make holes into your cake. Pour over the drizzle juice that will sink into your cake.
Sprinkle the lavender over it.

Leave in the tin until it's completely cooled down. Then remove and take a picture!

It'll keep in an airtight box for 3-4 days. Or you can freeze it for up to a month, but don't forget to put a date-sticker on it!



                                                            "Enjoy"