Lavender Honey Cake with a Scent of Lemon & Honey Cream Cheese Icing
A beautifully textured cake with lavender tones, honey notes and a scent of lemon. A fresh spring or summer sponge that can be decorated with whatever edible flowers are in season. An ideal Mother's Day cake.
Course: Afternoon Tea, Dessert
Keyword: cake, cream cheese, honey, lavender, lemons, spring
Blitz the sugar and lavender together in a power blender or coffee grinder. Or grind in a pestle and mortar.
Cream the sugar, honey and butter together until light and creamy.
Grate in the lemon zest and cream a bit more.
Beat in the eggs one by one.
Sieve in half the flour with the baking powder and stir. Add the yoghurt and water and stir until just combined. Sieve in the remaining flour and stir in along with a squeeze of lemon juice until just combined.
Spoon the mixture into a 15 cm / 6" greased and lined deep round tin.
Bake in a pre-warmed oven at 180℃ (350℉, Gas 4) for about 35 minutes or until an inserted skewer comes out more or less clean. I used my Optimum HealthyFry air fryer.
Cool in the tin for 10 minutes then turn out onto a wire rack to cool completely.
Honey Cream Cheese Icing
Whip the cream in a bowl until just holding its shape.
Grate the lemon zest and add to the bowl.
Add the cream cheese, honey, icing sugar and a squeeze of lemon. Whip again until everything is well mixed and holds its shape.
Cut the cooled cake in half and spread half of the mixture over one half. Cover with the other half and spread the remaining mixture over the top.
Decorate with seasonal edible flowers or sugar flowers.
Makes one small 15cm cake which serves 6 people.Lavender needs to be used with caution. It can taste soapy and overpowering if too much is used.