3215-crop lavender and lemon cake

Lemon & Lavender Cake

Lemon & Lavender Cake

Serves 8 • Wheat, gluten and can be dairy-free

Sponge

225g/8oz lactose-free/goat’s

butter or dairy-free sunflower spread

100g/3½oz lavender sugar (blend a handful of lavender flowers in the liquidizer or food processor with caster/superfine sugar until very fine and speckled with lavender)

125g/scant 3/4 cup caster sugar/superfine sugar

Finely grated zest and juice of 3 unwaxed lemons

4 medium free-range eggs, beaten

225g/1 cup self-raising glutenfree white flour blend, sifted

Lemon Buttercream

Finely grated zest and juice of 2 large lemons

170g/6oz softened lactose-free/ goat’s butter or dairy-free sunflower spread

175g/11/2 cup icing/confectioner’s sugar, sifted

Icing

As much icing/confectioner’s sugar as you like mixed with the remaining lemon juice from the buttercream

Decoration

Sugared primroses, mini Easter eggs are good for spring. A few sprigs of lavender in rafia string is fun in season or candles for a birthday

You will need two 20cm/8inch

non-stick cake tins lined with

non-stick baking paper.

 Instructions

Preheat oven to 190ºC/170ºC fan/375ºF/Gas Mark 5.

Cream the butter or spread with the sugars in a large bowl

with an electric hand whisk or in a food processor until

light and fluffy. Add all the lemon zest and then the eggs

quarter at a time mixing briefly to keep the sponge light.

Add a tablespoon of the flour if the mixture begins to

curdle and combine briefly. Add the remaining flour as

lightly as possible. Add the lemon juice and mix briefly.

Divide the mixture into the prepared tins and lightly

spread and smooth the tops. Bake in the oven for about

20 minutes or until well risen, golden and springs back

when lightly touched. Place the tins on a wire rack for

15 minutes, then turn cakes out onto a wire rack to cool.

Don’t forget to remove the baking paper.

Meanwhile, make the lemon buttercream by mixing all

the lemon zest and half the juice, all the butter or spread

and icing sugar together until light and creamy. You can

use an electric hand whisk or food processor.

Place a cold sponge on a serving plate and spread all over

with the buttercream. Place the remaining sponge on top.

Make up some very thick white icing for the top of the

cake. Use as much or as little as you like depending on

your intended decoration and sweet tooth. Simply beat

the icing sugar with the remaining lemon juice until

smooth and just spreadable.

Decorate to suit the occasion.

 

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