Lavender Lemon Loaf Cake

Secret RECIPE:

Cake:

 4 Whole Eggs

1 Cups Sugar

1/4 Cup Raw/Lavender-Lemon Honey

Zest 2 Lemons

Zest ½ Lime (opitonal)

1/2 Cup Cream

1 cup minus 1 tbs of All Purpose Flour

1 tsp Baking Powder 

1 tsp Baking Soda

1/3 cup Olive Oil

1 tsp Lemon Extract

1 tsp Lavender Extract

2 tsp  dried lavender buds

5 drops lavender oil

Lemon Sugar Syrup:

1/3 Cup  Sugar 

1/4 Cup Lemon Juice 

1/4c Cup Water 

Icing:

1/3 Cup Powdered Sugar

Lemon Juice

Pre-heat the oven to 320F

To a large bowl, add the eggs, sugar and zest. Whisk on a medium speed with your hand mixer until slightly thicker and paler. 

Pour in the cream while whisking to combine.

Sift in the flour and baking powder and mix slowly till the flour has been absorbed. 

Finally, pour in the oils and extracts.  Mix till combined and there are no streaks of oil. 

Grease a bundt pan a light coating of butter and then tip in 1 tbsp of flour. Shake this around the tin, coating all of the edges. Tip out any excess flour.

Pour the cake batter into the pan.

Place in the oven and bake for around 65m or until a skewer comes out clean. It should be a nice golden color.  

While the cake is baking, make the lemon sugar syrup. In a pan add the sugar, lemon juice and water. As soon as it comes to a boil, turn off the heat and set it to one side to cool.

Once the cake is baked, carefully remove it from the pan and place the cake onto a wire cooling rack. 

Poke holes in the cake with a skewer and pour your lemon sugar syrup all over the top of the cake. Wrap immediately in cling film and chill overnight in the fridge.

Bring the cake to room temperature and whisk together the ingredients for your icing, starting with about 1 tbsp of lemon juice and then slowly increase it, just ½ tsp at a time until you have the consistency of a a very thick glue. Pour the icing over the cake.

Place the cake into the oven at 355F just for 1-2 minutes to set the icing. Then allow to cool slightly before serving.