Lavender Lemon Pound Cake

Lavender, with its exquisite and elegant aroma, stands as a timeless favorite among flowers. Its fragrance, a cherished reminder of warm days spent in the idyllic landscapes of Italy or France, has the power to transport us to those cherished moments. In my quest for this enchanting scent, I stumbled upon dried lavender at a spice market in Dubai. Fueled by the spirit of post-Valentine's Day and the approaching weekend, I was inspired to craft a culinary masterpiece—a Lemon Pound Cake infused with the delicate essence of lavender.

As the days gradually lengthen and nature awakens, even in the midst of lingering winter, the promise of spring becomes palpable. With snow-covered landscapes and the melody of birdsong, the world transforms into a canvas of subtle beauty. This Lemon Pound Cake, a celebration of the harmonious union between zesty lemon and fragrant lavender, becomes a sublime addition to the evolving tapestry of the season. Join me on this flavorful journey, where the aromas of lavender and the zest of lemon converge, creating a delightful treat that embodies the essence of exquisite afternoon tea.

Lemon Pound cake (serves 12)

• 1 1/2 cups flour

• 1tsp baking powder

• zest of 1 lemon

• 1/2 tsp salt

• 1/2 cup unsalted butter (softened)

• 1 cup sugar

• 2 large eggs

• 1 tablespoon lavender

• 1 tsp vanilla extract

• Juice of 1/2 lemon

• 1/2 cup buttermilk

Lavender Icing

• 1 tbsp milk

• 1 cup (perhaps more) confectioners’ sugar

• 1 tbsp dried lavender

• red colouring (optional)

Garnish

• Dried lavender

• Lemon zest

• Thyme twigs

Directions

Preheat oven 177 celsius degrees. Grease a loaf tin or use a silicon based one that needs no prepping.

In a small bowl, combine the flour, baking powder, lemon zest, salt and lavender.

In another bowl, blitz together the butter and sugar with a hand-held mixer until pale and fluffy for about 3 minutes. While gently mixing, add in the eggs (one at a time), the vanilla and lemon juice.

While mixing, add in 1/2 of the flour and the buttermilk until combined. Then add the remaining flour and mix well.

Pour into a silicon cake tine and bake for 45 minutes until golden brown. Insert a toothpick in the middle and if it comes out clean, it is ready. Leave the cake to cool on a rack while you make the icing.

Lavender Icing

Heat the milk in a small saucepan with the dried lavender in it. Just before it comes to a boil, turn off the heat. Leave the lavender to soak in the milk for about 10 minutes until it turns a gentle purple colour. If the milk looks to mild in colour, you can add a drop of red colouring to help bring out the purple colour, but this is optional.

Then strain the lavender out of the milk and whisk the sugar into the milk until it turns into a thick icing. If the icing looks too loose, just add more sugar and that will do the trick. Once the cake has cooled, drizzle the icing on top and garnish with lavender, lemon zest and a few twigs of thyme.