I love the scent of lavender.. it takes me back to my childhood holidays in the South of France, where endless fields of lavender lay stretched in the hot sun, luring buzzing bees with their flowery, tea-like scent. I can almost feel the gentle breeze on my skin and hear the chirping crickets.. I’m so happy and excited to finally have planted my first own lavender in my garden!

It’s a delight to use the scent and taste of lavender in cooking – it tastes pretty much the same as it smells, and this taste will stay quite consistent in whatever way you use it. I love to have my London Fog in the morning – a tea latte cocktail of Earl Grey tra and lavender. Lavender combines very pretty with herbs, fruits and in pastry (although I’d love to try it in a hearty dish sometime).

For Mother’s Day, I made this lovely lemon and lavender cake! The fresh zingy lemon makes the lavender taste and smell almost silky. And don’t the yellow and purple match beautifully?

I originally used a recipe from Spice in the City, but adjusted it to my own taste. I have to warn you it is quite a moisty and plump cake, but I think that texture is perfect for these playful flavours. I’ve written down the recipe for you below. Have fun baking and let me know how yours tasted!

INGREDIENTS

• 1,5 cups all-purpose flour
• pinch of baking powder
• pinch of salt
• ½ cup butter (room temperature)
• 1 cup sugar
• 3 eggs
• ¾ cup 2% Greek yogurt
• 1 tablespoon freshly squeezed lemon juice
• 1 teaspoon vanilla extract or vanilla seeds from 1 stalk
• 2 teaspoons lemon zest
• 1 tablespoon dried lavender buds
• some birdsong
• LOTS of love

Make the icing with
• ½ cup powdered sugar
• juice of ½ lemon

Decorate your lovely cake with
• a few slices of lemon
• freshly cut sprigs of lavender (I used freshly cut from my garden, YAY!)
• some dried lavender buds

HERE WE GO!

⁃ Put on your favourite music, and your apron. Sing and dance as much as you can while making the cake.

⁃ Preheat oven to 160C. Grease your cake pan or line with baking paper and set aside.

⁃ Mix the flour, baking powder, baking soda, and salt. Keep aside.

⁃ In another bowl, mix the butter soft. Add the sugar bit by bit and keep mixing until it’s light and fluffy.

⁃ Add the eggs, one at a time, mixing each until fully incorporated.

⁃ Now slowly add the flour mix and the Greek yogurt, spoon by spoon and keep mixing until it’s a lovely soft batter.

⁃ Add the lemon juice, vanilla extract (or seeds) and lemon zest and beat on low just until blended. This is where you sprinkle love in as well.

⁃ Gently stir in the lavender. Isn’t this the most beautiful cake batter you’ve ever made?

⁃ Lovingly pour the batter into the prepared pan and bake in your oven for about an hour. If the edges begin to brown and a toothpick inserted in the center of the loaf comes out clean, take the cake out of the oven.

⁃ Close your eyes and let the fabulous smell lift your spirits… mmmh. It takes some patience, but don’t forget to let your cake cool down before drizzling on the icing!

⁃ For the icing, put the powdered sugar in a bowl (powdered sugar clouds!) and stir in the lemon juice little by little until you reach the perfect consistency. You can turn your hips along too.

⁃ Drizzle the icing over your cake, don’t worry if some drips over the edge. Decorate your cake with slices of lemon, fresh lavender sprigs and some buds. If you make the cake for someone special, wrap it in some baking paper (careful not to touch the decoration) and tie a ribbon around it. Present it with a smile and some hugs.

Enjoy! Love, Vi