This lemon lavender cake is almost too pretty to eat! This easy cake uses an all-in-one method for minimal stress and dirty dishes.
This floral twist on a classic lemon drizzle cake has a delicate flavour and is a lovely easy bake for a sunny afternoon. Each slice is under 300 calories and all the ingredients are mixed in one large bowl for minimum washing up.
Ingredients
- 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
- 1 tbsp dried lavender
For the syrup:
- 100g caster sugar
- 2tbsp freshly squeezed lemon juice
- 2tsp freshly grated lemon zest
- 1tsp dried lavender
WEIGHT CONVERTER
Method
- Heat the oven to 180C (160C fan, Gas 4). Grease a 2lb loaf tin and line with a sheet of baking paper that overhangs along the longest sides of the tin. This will make it easier to lift the baked cake out.
- In a large bowl, sift the flour and baking powder together, then add the salt, butter, sugar, eggs, lemon zest, juice and lavender. Use an electric hand mixer to beat until you have a smooth cake batter.
- Pour into the prepared tin and 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.
- Once the cake is out of the oven, carefully poke holes over the top using a skewer. Pour over the glaze and leave to cool completely. Remove from the tin and cut into slices.
Top tips for making lemon lavender cake
The cake will store in an airtight container for a couple of days. You can bake it in a round cake tin if you prefer but the cooking time will vary. If you’d like more tips on how to make lemon lavender cake or for inspiration on different flavours, continue reading below.
Can I cook with lavender from my garden?
This recipe calls for dried lavender. Bart spices sell dried lavender and big supermarkets should stock it or we also found it on Amazon. It’s best to use food grade lavender or lavender bought from the supermarket as plants from garden centres may have had pesticides sprayed on them.
It’s also important to keep in mind that while all lavender varieties are edible, they do vary in intensity and flavour. The most popular and common variety for cooking is the angustifolia variety.
What does lavender do in baking?
It adds a wonderful floral flavour to your bakes but it should be used sparingly. It has a surprisingly intense flavour and if used in too large a quantity, it can make the finished cake taste a little soapy or medicinal. The lemon and sugar in this recipe balance the floral flavours nicely but you could also add a quarter teaspoon of very finely chopped rosemary or thyme for a herby note too.
What substitutions can I make?
Omit the lavender completely if you don’t have any or use some rose essence for an alternative floral flavour. Again, using this sparingly. For a herby twist lemon cake goes really well with fresh rosemary or thyme. A little goes a long way and it’s most enjoyable if very finely chopped.
The secret to successful baking starts with accurately weighing your ingredients. If you need a new set of scales, food editor Jessica Dady recommends this set from Salter.
If lavender is too experimental for you we recommend trying our lemon cake with olive oil. It has a wonderful delicate flavour and a delicious moist texture. Our lemon and peach cake is a great choice when peaches are in season or if you want a hybrid between lemon cake and cheesecake, try our lemon ice cream cake recipe.
This recipe is courtesy of baking blogger Maxine Owen.
