Diana Henry’S Lemon & Lavender Cake Recipe

Name: Diana Henry’S Lemon & Lavender Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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)

1
Preheat the oven to 350u00b0 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.

850

kcal

Calories

Fat

112

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 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, and more.

Yes, Diana Henry’S Lemon & Lavender Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Diana Henry’S Lemon & Lavender Cake

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