Lavender Hill Bakes: Lavender and Honey Cake – Lavender Hill Clothing

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Lavender Hill Bakes: Lavender and Honey Cake

Posted on 08 September 2015

Who knew that Lavender was so perfect to cook with? I have always been rather sceptical, however after baking this rather wonderful honey and lavender cake I have been converted - I was always worried that the Lavender would taste rather bitter. Nevertheless by the mixture being yoghurt based it makes the cake lovely and moist. 


 Lavender and Honey Cake Recipe: 



  • 300g Granulated Sugar 
  • 3/4 Tablespoon dried Lavender 
  • 175g Plain Flower
  • 1/2 teaspoon Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1/4 teaspoon Salt 
  • 2 Large Eggs, lightly beaten
  • 250g Greek Yoghurt
  • 125ml mild Olive Oil (or 75mlI didn't add the full quantity)
  • Finely grated zest of 1 lemon, plus 1 tabelspoon of juice


  • Icing sugar
  • Water
  • Drop of lemon juice

1. Heat the oven to 180C/fan or 160C/mark 4. 

2. Put the sugar and lavender into a magi mix and mix until the lavender has broken down. 

3. Sift in the flower, baking powder, baking soda and salt into a bowl. Add the Lavender sugar.

4. In a jug, mix together the eggs with the yoghurt and oil. 

5. Make a well in the centre of the dry ingredients and gradually poor in the wet ingredients, stir as you go. 

6. Add the lemon zest and juice - be careful not to over mix. 

7. Pour into a greased lined tin (20cms diameter and 6cms deep) and bake for 55 minutes, or until the cake is coming away from the sides and a skewer comes out clean. 

8. Turn out the cake, peel off the paper and set on a wire rack to cool. 

9. For the icing poor in the icing sugar and add a drop of lemon juice and a drop of water. Stir until your icing reaches the consistancy you want and then drizzle over the cool cake. 

10. Place a couple of lavender sprigs on top and enjoy! 




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