Lavender Cake

Lavender is such a beautiful plant to grow in your own garden! When the flowers are blooming the life turns to a blue-violet color.

It is not the first time I use lavender in cakes, I've done Lavender Muffins and I loved their subtle flavour and aroma. Here I come now, with a little cake that turned out to be a great success as my kids loved it from the moment they've seen it. It was difficult to keep it for myself for some time just to film it and photograph it.


  • 360g flour
  • 10g baking powder
  • 1 tablespoon baking soda
  • a pinch of salt
  • 225g butter (room temperature)
  • 150g sugar
  • 250g sour cream
  • 2 heap spoons of dried lavender
  • 4 eggs
  • zest and juice of one lemon
Glaze (optional)

  • 50g (or 1/4 cup) powdered sugar
  • 1 tablespoon of lemon
  • 1 tablespoon of dried lavender


  1. Preheat the oven to 180ºC.
  2. Butter and flour the pan.
  3. Sift the flour, baking powder and soda and mix them.
  4. In another bowl (or in a mixer bowl), beat the butter and sugar until it becomes white.
  5. Add the eggs, one after another while mixing continuously.
  6. Squeeze the lemon juice and add it to the butter composition together with the zest.
  7. Sprinkle the lavender over and mix.
  8. Add half of the flour composition, mix until well combined, then add the sour cream, mix and add the remaining flour.
  9. Pour the composition into the pan and bake for 1 hour or until a stick comes out clean from the cake. Depending on the type of pan you have, you might need to extend or reduce the baking time. The composition of this cake is just a bit more than the pan I used, so the remaining part I used to make 4 cupcakes.
  10. Glazing the cake is optional but I did it more for decoration purposes. Add the lemon juice over the powder sugar and mix. You can put more or less depending on the consistency you want. Then, pour it over the cake. Sprinkle dried lavender over while the glaze is not yet hardened.


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