Lemon and Lavender Drizzle Cake
(PQ July2025)
Preparation time about 20 mins (plus time to strip lavender)
Cooking time about 60 mins
Ingredients
175g Self-raising flour
150g Softened Butter
150g Caster Sugar
3 medium Eggs
2 tablespoons Lavender
2 Lemons
50g Icing Sugar
1 tsp Granulated Sugar
Pre-heat the oven to fan 150C (conventional 170C, gas 3 or 4) [was 45min at 160C]
Harvest lavender heads with some open flowers and some buds for preference. The lavender heads can be
frozen and then stripped straight from the freezer. If frozen, do not defrost flower heads before stripping
flowers will wilt and brown quickly. Pick off and discard dead petals first, then pull off buds and flowers.
Keep the flowers separate for decoration later.
Note that lavender flavours vary a lot from plant to plant. Ours happens to be delicious but some I have
tasted were like a sharp medicine!
Zest the two lemons, then extract the juice (can extract juice later while cooking).
(July2018 I used 3 lemons totalling 330g, giving 150g juice – good!)
Line a 1kg loaf tin with baking parchment. Or use 12 deepish paper cupcake cups for individual ones.
Put the 150g softened butter and 150g caster sugar in a mixing bowl (or food processor) and mix until
whitish.
Add the lavender buds, the lemon zest and the 175g SR flour. Mix in thoroughly.
Add the 3 eggs, mix in thoroughly.
Put the mixture into the lined loaf tin. Raise the mixture up at the edges and especially the corners as it rises
quite a lot more in the middle. If making cupcakes, fill each cup about half full.
Place it in the oven on a baking tray for about 60 mins. It should be golden brown on top. Test to see if it's
cooked by sticking a metal skewer in. If the skewer comes out clean without sticky mixture on it, it's
cooked. For cupcakes, about 20-30 mins lower in the same oven worked.
While baking, when nearly done, mix icing sugar and lemon juice in a saucepan and heat and stir gently
until thoroughly dissolved.
Remove the cake from oven, and leave it in the tin. Prick the cake all over with the skewer and pour on the
hot lemon drizzle, which should soak in. Sprinkle some granulated sugar on the top and lavender flowers for
pretties.
Leave it to cool in the tin.
N.B. all quantities are seriously variable.