Lemon Lavender Cake
  • 1/2 cup unsalted butter
  • 1-3/4 cup (220g) cake flour
  • 1-1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda/bicarbonate of soda
  • 1 cup (200g) sugar (I use golden caster sugar here in the UK, but white works fine)
  • 2 lemons, zested
  • 1/2 cup (100 ml) plain yogurt
  • 3 tablespoons lemon juice (the approx. amount from the zested lemons)
  • 3 large eggs
  • 3/4 teaspoons dried lavender
For the glaze:
  • 1/2 cup (50g) powdered/icing sugar
  • 3 teaspoons lemon juice
  1. Preheat oven to 350F/180C. Grease a standard 9”x5” loaf pan.

  2. Melt the butter in a pot over low heat (or in the microwave) and set aside. It needs to reach room temperature before use.

  3. In a bowl, combine flour, baking powder, and baking soda and set aside.
  4. In another bowl, grate the zest of the lemons and combine it with the sugar. Stir well in order to rub the essential oils of the zest into the sugar. The sugar should be slightly damp. Set aside.
  5. Crush the dried lavender using a rolling pin or a mortar and pestle, if you have one, and add it to the sugar mix. Stir until the damp sugar is fragrant.
  6. Add the yogurt into the sugar mixture and mix it on medium-slow speed.

  7. With the mixer still on, add the lemon juice and the eggs, one at a time.
  8. Stop the mixer and add the flour mixture. Mix until just combined.
  9. Whisk in the melted butter until you have a smooth batter.
  10. Pour batter into prepared loaf pan and bake for approx. 35-45 minutes or until a toothpick inserted in the center comes out clean. Cool in pan 10 minutes then invert onto serving platter.

  11. For the glaze:
  12. Stir icing sugar and lemon juice until well blended and pour onto the warm cake.

  13. Garnish with sprigs of lavender, candied violets, or edible flowers.