Lavender & Lemon Cake with Edible Flowers

This recipe for lavender tea cake is a beautiful, aromatic, buttery loaf-style cake. You can make it any time of year with dried lavender, but it’s particularly delicious early summer with fresh lavender and edible flowers for decoration. Written recipe: This recipe is adapted from The Reluctant Entertainer’s recipe for Downton Abbey Lavender Tea Bread: USA Pans Loaf Pan: CERAMICS: Striped mixing bowls are by Sarah Hussaini (Not Work Related) Marbled/orange bowls and cake platter are by Vicky Pratt (Vicky Makes Things) Salt pig is a Tubby by TJ Zafarana (Three Feet Mudworks) INGREDIENTS: CAKE 150g Milk 240g All Purpose Flour 200g Sugar 3g Salt 5g Baking Powder 7g Vanilla Extract 5g Lavender 2 Eggs at room temperature Zest of 1 lemon 60g Yogurt 80g Butter ICING 15g lemon juice 100g powdered sugar 7g vanilla extract Edible flowers for decoration (optional) CHAPTERS 0:00 Intro 0:50 Ingredients 2:20 Make Lavender Milk 2:57 Make the Cake Batter 5:30 Prepare Loaf Pan 6:37 Bake 7:06 Prepare Edible Flowers 7:45 Make The Glaze 9:00 Decorate 9:45 Serve 11:08 Taste Test