Lemon Drizzle with Lavender

Ingredients

The cake

250g unsalted butter
250g caster sugar
4 eggs
250g self-raising flour
zest of 1 lemon

The drizzle

Juice of 2 lemons

85g caster sugar

Method

Heat the oven to 180 degrees centigrade.  Grease a loaf tin that is approx. 8 x 21cm.

Cream the butter and sugar, add the eggs one at a time with a small amount of flour, then add the rest of the flour and lemon zest.

Place the cake dough into the loaf tin and bake for 40 – 50 minutes.  Test after 40 minutes with a skewer which should come out clean when done.

While the cake is in the oven, place the sugar and juice in a saucepan bring to the boil and allow to simmer for around 10 minutes.  As soon as the cake is ready, while still in the tin, take your skewer and make a load of random holes all over the cake then gently with a spoon pour over the drizzle.  Once cooled remove from the tin and share and enjoy.

Optional

What really makes this ordinary lemon drizzle a show stopper is once the drizzle is on and the cake is cold make a small amount of watery icing (3 tablespoons with a tiny amount of lemon juice) – thinly spread over the cake and then sprinkle some lavender flowers over it.