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Lemon & Lavender Loaf Cake

Lemon & Lavender Loaf Cake Recipe

This lemon cake with a twist is particularly delicious with a cup of tea and a good book. It's a doddle to make and perfect to share with others!

Prep time: 20 minutes
Cook time: 45 minutes
Serves: 12
  • 2 medium eggs
  • 80g granulated sugar
  • 120ml lemon juice, freshly squeezed 
  • 80g unsalted butter, melted
  • 1 tsp dried lavender
  • 160g plain flour
  • 2½ tsp baking powder
Lemon juice:
  • 60ml lemon juice, freshly squeezed
  • 1 tbsp sugar
Lemon icing:
  • 2 tbsp lemon juice
  • 1 cup icing sugar

Whisk the eggs and sugar in a bowl until pale and creamy. Add lemon juice, melted butter and lavender, and mix until combined.

Sift flour and baking powder into the bowl, and then combine thoroughly with a mixer. Pour the batter into a 2 pound loaf tin lined with baking paper.

Bake in a preheated oven at 180°C for 40-45 minutes or until a skewer comes out clean.

Take the cake out of the oven, and immediately pour the sweetened lemon juice over it. Let the cake cool before icing.

Mix the icing sugar with the remaining lemon juice and pour over the cake allowing for some to overhang on the edges. Sprinkle lightly with dried lavender and serve with a cup of Dragonfly Tea!


Lemon & Lavender Loaf Cake Recipe



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