An idea I’ve been mulling over for a while now, I combine the zest of two lemons along with a few droplets of natural flavoured lavender to create this delicately floral and supremely spongey loaf cake ideal for spring baking. As with many of my baking recipes, I take inspiration from Ottolenghi’s dessert cookbook ‘Sweet,’ using his lemon and poppyseed loaf cake recipe to inform this FODMAP friendly creation. Instead of double cream, I use Oatly’s completely dairy-free (and vegan) single cream for a hearty sponge.
Prep time: 1 hr and 10 mins
Equipment: rectangular loaf tin
125g caster sugar
75g lactose-free butter
175g gluten-free self-raising flour
125ml lactose-free, or a non-dairy alternative, single cream
Zest of two lemons
Lavender flavouring (10 droplets)
1/4 tsp xanthum gum
1/2 tsp baking powder
1/2 tsp vanilla bean paste (or vanilla extract)
1.) Preheat the oven to 180° and base the loaf tin with butter. Combine the eggs and sugar until frothy. In a saucepan, melt the butter and lemon zest on a low heat; once complete, add to the batter mixture and combine.
2.) In a separate bowl, mix the gluten-free flour, xanthum and baking powder. Add the dry mixture to the batter mixture in three goes, whisking each time before the next addition.
3.) Add the double cream along with the vanilla extract and lavender flavouring.
4.) Pour the mixture into the pre-buttered loaf time and bake for 45 minutes, or until the golden brown.
5.) Once baked, leave to cool for 15 minutes before serving.