Lemon & Lavender Loaf Cake

METHOD

1. Heat the oven to 180°C. Line the loaf tin with baking parchment.
2. Put the flour, baking powder, bicarbonate of soda, caster sugar, lavender and grated lemon zest in the large mixing bowl.
3. In another bowl, beat the eggs with the yogurt and melted butter before adding to the large bowl and mix until just combined.
4. Add to the prepared loaf tin and level off.
5. Place in the tin in the middle of the preheated oven and bake for approximately 40-45 minutes.
6. You can check the cake is baked by inserting a thin skewer and seeing if it comes out clean. If uncooked mixture clings to the skewer, replace for a further 5 minutes before checking again.
7. Once baked, remove from the oven and pierce the top, with a cocktail stick, in several places. Then pour the lemon juice all over the top and leave in the tin to cool.
8. Prepare the lemon icing by mixing the two ingredients to a smooth consistency.
9. Once cool (approximately 10 minutes), remove the cake from the tin and place on the wire rack. Add the lemon icing to the top, decorate with lavender and lemon zest if desired. Leave to set for a few minutes before cutting and eating.