recipe image

Diana Henry’s Lemon & Lavender Cake

Photo by James Ransom
  • Prep time
    15 minutes
  • Cook time
    50 minutes
  • Serves
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

  • Test Kitchen-Approved

  • 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


  • 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)

  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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