Lemon and Lavender Cake

One of my favourite recipes at this time of year, made even more delicious with fresh lavender from our garden.





9oz/250g self-raising flour

4.5oz caster sugar

1.5 tsp baking powder

1 1/2 tbsp chopped fresh lavender leaves and flowers

2 lemons, finely grated zest only

2 large free-range eggs

3.5oz/100g butter

Milk to loosen cake mix (approx 3-5 tbsp)


Juice of 2 lemons

2 tbsp icing sugar (use less sugar if prefer a sharper lemon flavour)


1 tbsp granulated sugar

Lavender flowers


Now to bake this beautiful cake…

  1. Heat the oven to 180C, grease the side and bottom of an 8-9inch cake tine and line the base with baking parchment (can use a smaller or larger tin for a different depth of cake and adjust baking time to suit)
  2. In a bowl combine the flour, baking powder, caster sugar, lemon zest and lavender
  3. Melt the butter in a separate bowl and then add the eggs. Beat this mixture
  4. Pour the butter/egg mix onto the dry ingredients and mix until combined
  5. Add enough milk (tbsp at a time) to loosen the mixture until it is pouring consistency. Without the addition of milk it is too thick too pour into the cake tin
  6. Pour into the prepared tin and bake for 40 mins or until a skewer inserted into the centre of the cake comes out clean
  7. Once out of the oven, prick the cake surface all over with a fork or cocktail stick
  8. Combine the drizzle ingredients and pour over the surface of the cake whilst it is still hot (use as little or as much drizzle as desired)
  9. Leave the cake to cool completely in the tin
  10. Once removed from the tin, garnish it with the granulated sugar and lavender flowers

~ Enjoy ~

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