Serves 8 | Prep 10 mins, plus cooling
Cook 1 hr 10 mins | Easy
400g self-raising flour
275g caster sugar, plus 3 tbsp for the glaze
4 lemons, zested and juiced
½ tsp bicarbonate of soda
175ml olive oil, plus extra for greasing
½ tsp white wine vinegar
lavender essence
Step 1
Heat the oven to 180C/160C fan/gas 4. Grease a 900g loaf tin, then line it with baking parchment. Add the flour, sugar, lemon zest and bicarbonate of soda to a bowl, and gradually pour in the olive oil, vinegar and 250ml water, stirring as you go to create a smooth batter. Mix in a few drops of the lavender essence, depending on how strong you like it.
Step 2
Pour the batter into the lined loaf tin and smooth the surface with the back of a spoon so it’s level. Bake for 1 hr–1hr 10 mins until golden and a skewer comes out clean. You can cover it with foil if it starts to brown too much.
Step 3
Meanwhile, make the glaze by heating the lemon juice with 3 tbsp sugar in a saucepan over a medium-high heat. Bring to a boil, then remove from the heat and set aside.
Step 4
Prick the warm cake all over with a skewer or fork, then pour the glaze over the top. Leave to cool completely in the cake tin before removing and slicing.
You can leave the lavender essence out if you can’t find any. If you want to decorate, try dusting with icing sugar and adding a sprig of lavender.
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