Lavender and lemon drizzle cake recipe

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serves: 6 - 8
Skill: easy
Cost: cheap
Prep: 30 min
Cooking: 1 hr
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  • Our baking blogger Maxine Owen is baking around the world. This time she’s made a mouth-watering French inspired lavender and lemon drizzle cake. This cake combines two strong flavours together to make one delicious bake that is perfect for sharing. When sourcing the lavender it’s best to buy from the supermarket or deli. If you don’t want to make a loaf you could make a round cake instead, just change the cake tin to one of a similar size. For a classic version, see Mary Berry’s lemon drizzle cake.


    • 1tbsp dried lavender
    • 175g self raising flour
    • 1tsp baking powder
    • ½tsp salt
    • 175g softened butter
    • 175g golden caster sugar 3 eggs
    • Grated zest and juice of 2 lemons
    • For the syrup:
    • 100g caster sugar
    • 2tsp freshly grated lemon zest
    • 2tbsp freshly squeezed lemon juice
    • 1tsp dried lavender


    • Preheat the oven to 180°C/190°C fan oven/Gas Mark 4. Grease and line a 2lb loaf tin.

    • Sift the flour and baking powder together, then add all the other cake ingredients, making sure to use a large bowl. Mix with a hand blender until light and fluffy. Bake for around 1 hour, or until an inserted skewer comes out clean.

    • While the cake is cooking make the syrup. Mix the sugar, lemon juice and zest together then add the lavender.

    • When you take the cake out of the oven poke the cake all over with a skewer, then drizzle the glaze over the top. Leave to cool until the cake is cool and the topping is set and crisp.

    Top tip for making Lavender and lemon drizzle cake

    Store this cake in an airtight container for up to 3 days

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