I spend a fair amount of time researching lavender recipes.  I prefer to modify them to tweak the flavours, and also to respect the original publisher of the recipe.  But sometimes I find a recipe that I like just as it is.  So thank you Essentially Emma for this yummy lavender lemon poppy seed loaf! 

INGREDIENTS 

Cake

• 2 cups self-raising flour

• 3 eggs

• 1 cup sugar

• 2 tbsp poppy seeds

• 1/2 cup butter softened

• 1/2 cup greek yogurt or sour cream

• 2 lemons juice and zest

• 1 tsp baking powder

• 1 tsp vanilla extract

• 1 tbsp dried lavender, finely chopped (available from our online shop)

Drizzle

• 1 cup icing sugar

• 1 lemon juice of

INSTRUCTIONS

1.           Preheat the oven to 180c/350f. Grease a 2lb/1.5L loaf tin with butter or       coconut oil.

2.           Beat the butter and sugar together until light and fluffy.

3.           Beat in the eggs one at a time, followed by the lemon juice, zest and vanilla.

4.           Mix the flour and baking powder together and add to the egg mix gradually until combined.

5.           Fold through the greek yogurt, followed by the poppy seeds and dried lavender, if using.

6.           Bake for 50 minutes – 1 hour, until the sponge springs back to the touch and a toothpick inserted in the middle comes out clean.

7.           Allow to cool in the tin for 10 minutes, then carefully pop it out of the tin and allow to cool completely on a rack before icing.

8.           Whisk the lemon juice and icing sugar together to form the glaze. If it seems too thick, add a tiny amount of water gradually until it reaches your desired consistency. You will want it to be quite thick, otherwise it will all run off the cake!

9.           Drizzle over the cake and allow to set before serving.

https://essentiallyemma.co.uk/lavender-lemon-poppy-seed-loaf/

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