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Lemon, Blueberry and Lavender Bundt Cake
By Sugar Therapy

2 eggs
110g caster sugar
50g double cream
Zest of 1 lemon
1 or 2 drops lavender oil
20g lemon juice
110g plain flour
½ teaspoon baking powder
35g vegetable oil
100g fresh blueberries
150g icing sugar
2 tablespoons lemon juice
Dried edible lavender flowers for decoration
  1. Preheat oven 160C
  2. Brush melted butter into 6 individual Bundt tins or 1 large (Bundt tins are not essential, a loaf tin can be used instead)
  3. With electric whisk whip, sugar, zest lavender oil and eggs until white in colour and double in volume.
  4. Add cream and stir slowly until fully incorporated.
  5. Sieve dry ingredients and add to egg mixture along with lemon juice and vegetable oil.
  6. Mix thoroughly until batter is smooth, lump free and all ingredients are blended through.
  7. Finally fold in the blueberries.
  8. Pour into prepared individual tins and bake for 15 / 18 minutes or until a skewer inserted come out clean.
  9. Leave to cool in pan before turning out onto a wire rack to full cool
  10. Make the icing by blending the lemon juice with the icing sugar until smooth and lump free, drizzle over the cake, and decorate with a sprinkle with the lavender flowers.

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