Diana Henry’s Lemon & Lavender Cake

August 29, 2016


Author Notes: You buy dried edible lavender: Check online if you cannot find it locally. This recipe is reprinted with permission from Simple by Diana Henry, © 2016.Food52

Serves: 8
Prep time: 15 min
Cook time: 50 min

Ingredients

  • Unsalted butter, for the cake pan
  • 1 1/2 cups granulated sugar
  • 3/4 tablespoon edible dried lavender
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 large eggs, lightly beaten
  • 1 cup Greek yogurt
  • 1/2 cup mild-flavored olive oil
  • Finely grated zest of 1 unwaxed lemon, plus 1 tablespoon lemon juice
  • Confectioners' sugar, to dust
  • Sprigs of fresh lavender, to serve (optional)
In This Recipe

Directions

  1. Preheat the oven to 350° F. Butter an 8-inch diameter, 2 1/2-inch deep cake pan and line the bottom with parchment paper.
  2. Put the granulated sugar and lavender into a food processor and whizz until the lavender has broken down. Sift the flour, baking powder, baking soda, and salt together into a bowl. Stir in the lavender sugar. In a pitcher, mix the eggs with the yogurt and oil. Make a well in the center of the dry ingredients and gradually stir in the wet ingredients. Add the lemon zest and juice, but don’t over-mix. Scrape the batter into the prepared pan.
  3. Bake for 45 to 50 minutes, or until the cake is coming away from the inside of the pan and a skewer inserted into the middle comes out clean. Turn it out, peel off the paper, and set on a wire rack until cold. Dust with confectioners’ sugar just before serving and decorate with sprigs of fresh lavender.

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Reviews (9) Questions (0)

9 Reviews

Jamie K. October 25, 2018
I baked this cake in two 8" cake pans because I wanted to do an apricot jam center. They took 25 minutes to bake. The cakes came out perfect and the flavors were wonderful together. Served with unsweetened whipped cream. I will reduce the sugar a bit next time as I found it a tad too sweet. (Everyone else thought it was perfect :)
 
klpena November 8, 2017
I followed the recipe as directed. I did add a bit more lemon juice since I love the taste of lemon. Came out delicious and moist! Nice recipe.
 
robinanne July 30, 2017
I just made this cake exactly to the recipe's specifications and it is wonderful - light and fluffy with a delightful lemon and lavender flavor.
 
Emily S. April 5, 2017
I've made this twice so far, and plan to make it again. I reduced the sugar (like some other commenters), and have used veg. oil in place of the olive oil.<br /><br />This is a delicious, crowd-pleasing cake. And easy!
 
MaddieF March 4, 2017
Made this recipe as written but used a 9 inch pan (since I didn't have an 8 inch). Turned out wonderfully after 45 minutes in the oven with a lovely thin crunchy layer on top and no sinking in the middle. This will be perfect for tea time!
 
andrea S. February 25, 2017
I made this with the reduction in sugar to 1 c and increase of baking powder to 1 tsp, and no other changes/modifications. Baked for 40 minutes and it looks beautiful, smells great, and tastes terrific. We ate it warm and then ate some extra pieces just to confirm how yummy it is. Great recipe and very easy to make.
 
Terry M. December 23, 2016
Can it be true that so few people made this that there are only 2 comments? If there is anyone else out there who has, please weigh in. I've made it twice. I like the flavor (though the second time I made it, I pumped up the lavender a bit.). Before I mixed the ingredients, I thought to myself "hmm, 1/2 teaspoon of baking powder doesn't seem like enough to do the job but maybe it's enough with the soda." The, when I saw the volume of the batter, the 8" pan indicated in the recipe seemed small. I think I screwed up and left out the leavening the first time I made this (baking a cake during a 4:30 am bout of insomnia is probably a poor choice) so when it cratered in the middle I was not surprised. The sides rose but the middle took forever to be done. However, the second time I made it, the sides rose almost over the top of the pan but the rise in the center was not a whole lot higher than the first time. Again, it took forever for the center to bake. Also, edges rising over the pan rim makes for an ugly, ugly cake. I like the flavor, so I want to make this cake work. I'm thinking 9" pan. More baking powder? One of those? both? How much baking powder? <br /><br /><br />
 
Jenn K. January 18, 2017
I made this, but with a few changes after looking at a few recipes for yogurt cakes. I upped the baking powder to 1 tsp and decreased sugar to 1 cup. I used a 9" round pan and baked for 40 min. It came out perfectly so thank you for the heads up about the pan size and leavening!
 
Merry October 16, 2016
Delicious! I had some very fragrant organic french lavender that I thought was going to be too strong when I was blitzing it with the sugar, but the flavor blended nicely in the cake. It came out with a well balanced lemon/lavender flavor. Easy, uncomplicated recipe, moist flavorful cake, perfect for tea.