Lemon and Lavender Cake
Many iterations of this cake have emerged from my kitchen over the past few weeks. Whilst we have happily (and greedily) gorged on each version, I was reluctant to settle on a recipe. Although each attempt was perfectly palatable; for me, there was something not quite right.
It was on cake four that I decided to add some Greek yogurt into the mix, and swapped out the butter I’d previously been using for vegetable oil - success!
This is the perfect cake to celebrate the start of spring - particularly with the prospect of lighter evenings on the horizon. It’s fresh, light and floral - enter my all-time favourite quote from The Devil Wears Prada - “Florals, for spring? Ground-breaking”!
On a serious note, I love baking with lavender. When I was younger, I remember having an allergic reaction to a lavender scented bubble bath which almost put me off for life, but there’s so much more to lavender than toiletries and potpourri!
Another favourite is lavender shortbread, which I make all the time. I used to have to order dried culinary lavender online but I recently found some in my local Waitrose amongst the herbs and spices making it even easier to pick up.