Lemon and Lavender Loaf Cake

This is such a simple loaf cake - a variation on the classic lemon drizzle - and it works a treat. It has a wonderful, light texture, a very fresh taste and it looks incredibly pretty - perfect with a cuppa on a sunny afternoon.

Cake:
9 oz all-purpose flour, unbleached (250 g)
½ tsp. baking powder
½ tsp. baking soda
4½ oz caster sugar (125 g)
1½ Tbsp. edible lavender
2 unwaxed lemons, finely grated zest only
2 large eggs
7 oz plain, full-fat yogurt (200 g)
3½ oz unsalted butter, melted (100 g)

Lemon Drizzle:
2 lemons, freshly juiced
2 Tbsp. Monk Fruit Sweetener with Erythritol (Powdered)

Topping:
1 Tbsp. Monk Fruit Sweetener with Erythritol (Granular)
2 tsp. edible lavender

Heat your oven to 350°F (180°C/160°C fan, Gas Mark 4). Line a 2 lb 4 oz (1 kg) loaf tin (around 10x20 cm/4x8" base measurement) with baking parchment.

In a bowl, combine the flour, raising agents, sugar, lavender and lemon zest.

In a jug, beat the eggs with the yoghurt and melted butter. Pour this onto the dry ingredients and, using a spatula, stir until just combined.

Pour into the prepared tin and bake for 40 minutes, or until a skewer inserted into the centre of the cake comes out clean.

Remove the cake from the oven and prick it deeply all over with a cocktail stick.

Mix the ingredients for the drizzle together and pour over the hot cake. Sprinkle over the granulated sugar and then the lavender. Leave to cool completely in the tin before slicing.

Makes 8 servings.