Camomile, lemon & yogurt loaf cake

Method

• step 1

  Put 2 teabags in a heatproof mug and pour over 150ml boiling water. Leave to infuse for 20 mins, or until completely cool. Pour the cooled tea into a jug, squeezing out the teabags and discarding, then whisk in the oil, yogurt and eggs.

• step 2

  Heat the oven to 180C/160C fan/gas 3. Lightly oil a 900g loaf tin and line with baking parchment. Tip the flour, baking powder and caster sugar into a large bowl, and mix well. Add the wet ingredients, a pinch of salt and half the lemon zest, and whisk until you have a smooth batter. Pour into the tin and level the surface.

• step 3

  Bake on the middle shelf of the oven for 45-50 mins until risen, golden and a skewer inserted into the centre comes out clean. Cool in the tin for 15 mins, then transfer to a wire rack to cool completely.

• step 4

  Put the last teabag in a heatproof mug, pour over 50ml boiling water and infuse for 5 mins. Squeeze out and discard the teabag. Stir in the lemon juice. Spoon half over the cake and leave to soak for 5 mins. Once cool, wrap and freeze slices (or the whole cake) for up to three months. Defrost at room temp, then drizzle over the icing before serving.

• step 5

  Stir the icing sugar into the rest of the camomile lemon tea to make a thick, pourable icing. Drizzle over the cake. Scatter over the rest of the lemon zest and the edible flowers, if using. Leave to set for 30 mins. Will keep in an airtight container for up to three days.