Lavender Cake

It’s one I have done before, as you can see on my pictorial frieze above…. I thought at the time it would be hit or miss, an acquired taste, but no, half of it went in one sitting…. No different 2 years later!



  • 175g unsalted butter, at room temperature
  • 140g caster sugar
  • 3 eggs
  • ½ tsp bicarbonate of soda
  • 175g self-raising flour
  • ½ tbsp dried culinary lavender, roughly chopped (double if fresh)


  • 30ml milk
  • ¼tsp lavender extract



  • Preheat oven to 180°C/160°fan/ Gas 4 and lightly grease a 8″/20cm round cake tin
  • Cream the butter and sugar in a large bowl until light and fluffy
  • Add the eggs, one at a time , between well in between, and don’t worry if it looks curdled


  • Add the sifted soda and flour to the mixture


  • Fold in by hand with the lavender, dried and extract, and the milk


  • Spoon the mixture into the tin and smooth the top level


  • Bake for 50mn to an hour, until a skewer comes out clean and golden
  • Leave to cool for 5mn before turning out on to a wire rack to go cold


For the topping: some icing sugar mixed with a little milk and a tiny amound of purple food colourant



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