How to make Lemon & Chamomile Cake

Serves 10-12

Get afternoon-tea-ready with this twist on a classic lemon drizzle cake from our friend and passionate home-baker Stephanie Barnes. The tangy lemon in this easy-to-make loaf is complemented by the sweetness of Chamomile flowers. It’s also an excellent way to use up the Chamomile ‘dust’ at the bottom of your tea canister!

The hot cake sets this simple icing to a beautiful crystalised floral crust that’s as gorgeous as it is delicious - the perfect accompaniment to an afternoon brew.

What you'll need

• ¾ cup vegetable oil
• 2 eggs
• 1 tbsp finely grated lemon zest 
• 1 tbsp Good & Proper loose leaf Chamomile leaves, ground
• 2 tbsp lemon juice
• 1 cup natural yogurt
• 1 ¾ cups caster sugar
• 2 cups self-raising flour, sifted

Icing

• ¾ cup granulated sugar
• ¼ cup lemon juice
• 2 tbsp Good & Proper loose leaf Chamomile leaves

Method

• Preheat oven to 170°C (fan forced). Grease and line a loaf tin.
• Place the oil, eggs, zest, yogurt, ground chamomile and sugar in a mixing bowl and whisk to combine.
• Sift over the flour and stir until smooth. Pour the mixture into the loaf tin and bake for 50 minutes or until a skewer comes out clean.
• While the cake is still hot, remove from the tin and place on a serving plate.
• Make the lemon icing by mixing the granulated sugar, chamomile flowers and lemon juice. Spoon over the cake and allow it to set before slicing and serving warm with a cup of tea.