Lemon & Lavender Cake
Serves 8 • Wheat, gluten and can be dairy-free
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
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
As much icing/confectioner’s sugar as you like mixed with the remaining lemon juice from the buttercream
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.
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.