Friday 14 October 2016

Lemon and Lavender Cake

Lemon and Lavender Cake

Here is the recipe for Lemon and Lavender Cake.


  • 175g Organic Self Raising Flour

  • 3 Organic eggs

  • 175g Organic Caster Sugar

  • 100ml organic extra version olive oil

  • zest of 2 organic lemons

  • 4 tsp lavender

  • Lemon Buttercream: 300g Butter, 750g Icing Sugar, juice of 2 lemons


  • Preheat the oven to fan 140C/conventional 160C/ gas 3.

  • Grease a 12-hole friand tin.

  • Whiske together the eggs, caster sugar, olive oil, lemon zest and lavender.

  • Sift in the self raising flour. Mix thoroughly.

  • Pour into the friand tins, and bake in the oven at 160c fan for 10-15 minutes until the sponge is light and springy to the touch.

  • Once cooked take out of the tins and leave to cool on a wire rack.

  • For the Lemon Buttercream cream together the butter and icing sugar and then add in the lemon juice. Mix thoroughly.

  • Once the cupcakes are cooled you can pipe the buttercream onto the friands and add Dried lemon and lavender for decoration. Enjoy!



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