Lavender and lemon drizzle cake

(8 ratings)

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Lavender and lemon drizzle cake
Lavender and lemon drizzle cake
  • Serves: 6-8

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Cheap as chips

Our baking blogger Maxine Owen is baking around the world. This time she's made a mouth-watering French inspired lavender and lemon drizzle cake. This cake combines two strong flavours together to make one delicious bake that is perfect for sharing. When sourcing the lavender it's best to buy from the supermarket or deli. If you don't want to make a loaf you could make a round cake instead, just change the cake tin to one of a similar size.


  • 1tbsp dried lavender
  • 175g self raising flour
  • 1tsp baking powder
  • tsp salt
  • 175g softened butter
  • 175g golden caster sugar 3 eggs
  • Grated zest and juice of 2 lemons

For the syrup:

  • 100g caster sugar
  • 2tsp freshly grated lemon zest
  • 2tbsp freshly squeezed lemon juice
  • 1tsp dried lavender

Store this cake in an airtight container for up to 3 days


  1. Preheat the oven to 180C/190C fan oven/Gas Mark 4. Grease and line a 2lb loaf tin.
  2. Sift the flour and baking powder together, then add all the other cake ingredients, making sure to use a large bowl. Mix with a hand blender until light and fluffy. Bake for around 1 hour, or until an inserted skewer comes out clean.
  3. While the cake is cooking make the syrup. Mix the sugar, lemon juice and zest together then add the lavender.
  4. When you take the cake out of the oven poke the cake all over with a skewer, then drizzle the glaze over the top. Leave to cool until the cake is cool and the topping is set and crisp.

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