Recipe of the Week: Lemon and Lavender Cake

Have you enjoyed the taste of sophistication that comes with your slice of Lemon and Lavender Cake at Biblio's Café? Now you can try it at home by following our step by step recipe. For a printable copy of the recipe please click hereThere are plenty more recipes for you to try on our Recipe of the Week page.


175g butter or margarine, softened 

175g caster sugar 

3 medium eggs, beaten

175g self-raising flour, sifted

1 teaspoon culinary lavender grains

grated zest of 1 lemon


  • Grease and line the bases of two 18cm sandwich tins. Turn the oven to 190 C (375 F) Mark 5.
  • Beat the butter and sugar together until pale and fluffy. Then add the eggs a little at a time, (add a little flour to help prevent curdling,) beat well after each addition.
  • Add the culinary grains and lemon zest and mix in gently, then fold in half the flour, then fold in the rest.
  • Divide the mixture evenly between the tins and level the surface with a palette knife. Bake in the centre of the oven for about 20 minutes until well risen and the cake springs back when gently pressed in the centre. When it is ready loosen the edges of the cake with a palette knife, then leave in the time for about 5 minutes.
  • Turn out onto a wire rack and leave to cool.
  • For the buttercream icing - put the butter in a bowl and beat with a wooden spoon until light and fluffy. Gradually stir in the icing sugar, lavender essence and milk,
  • Beat well until light and smooth. Ice the cake when it is completely cool

Try the cake sandwiched together with homemade lemon curd, just add a little essence to the curd and lightly dust the top of the cake with icing sugar.

Text and photos by K. Wright 2020. Developed for Harbury Village Library and Biblio's Cafe. This work is licensed under the Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.
To view a copy of this license, visit or send a letter to Creative Commons, PO Box 1866, Mountain View, CA 94042, USA.