Description
A delicious picnic-inspired cake in an easy-to-transport sheet cake format, this Lavender and Lemon Cake is a one bowl wonder. Decorate with cream cheese icing, fresh Lavender and Lemon Zest.
Ingredients
Cake Batter:
- 1 cup sugar
- 1 1/2 cups flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon dried lavender
- 2 large eggs
- 1 cup Greek Yoghurt
- 1/2 cup sunflower/canola oil
- 1 tablespoon lemon zest
- 1 tablespoon juice
Icing
- 250g cream cheese
- 2 cups icing sugar
- Fresh Lavender and Lemon Zest for dusting
Instructions
- Heat the oven to 180°C
- In a mixing bowl, add the dry ingredients followed by the wet ingredients and mix until all ingredients are well combined.
- Pour into an ovenproof rectangular dish approx 20 x 30cm and bake for 45-50 minutes or until a toothpick inserted into the centre of the cake comes out clean. Allow to cool.
- In the meantime, prepare the icing by mixing the cream cheese to a smooth consistency, then add the icing sugar and blend until smooth. Add more icing sugar to thicken if necessary.
- Decorate with fresh lavender and lemon zest.