Lemon lavender loaf

A variation of the classic lemon loaf. It has a wonderful, light texture, and a very fresh taste. Enjoy with a cupper.

Ingredients:

• 250g plain flour
• ½ tsp baking powder
• ½ tsp bicarbonate of soda
• 125g caster sugar
• 1½ tbsp edible lavender
• 2 unwaxed lemons, finely grated zest only
• 2 large free-range eggs
• 200g plain, full-fat yoghurt
• 100g unsalted butter, melted

Icing

• 1 cup icing sugar
• Juice and zest of a lemon
• 1 tsp of salted butter
• hot water

Method:

Heat your oven to 180 C and line a loaf tin (around 10x20cm base measurement) with baking paper.

Beat the eggs with the yoghurt then add the melted butter and stir to combine.

In another bowl, combine the flour, raising agents, sugar, lavender and lemon zest. Pour the wet ingredients into the dry ingredients and, 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.

Icing

When the loaf is cool. Combine the icing sugar, lemon juice and zest and the butter in a jug. Add a bit of hot water to melt the butter and to get the icing to your desired consistency.

Pour over the loaf and scatter lavender and lemon zest if you like to top it off.

Store in a sealed container and enjoy.