Lavender & Lemon Cakes

Prep time:

Cook time:

Serves: 12

This recipe takes us back to the lavender fields of Provence. The lavender and lemon marry perfectly in these dense but delicious olive oil cakes.

  • 225g (1 cup) caster sugar 225g
  • 3 eggs
  • 250ml (1 cup) milk
  • 2 lemons, juice and very finely grated zest
  • 250ml (1 cup) extra virgin olive oil
  • 230g (1½ cups) self raising flour
  • 1 tbsp Herbie’s dried lavender
  • icing sugar, blueberries and creme fraiche to serve (optional)

  1. Prepare a 12 hole muffin tray by greasing and dusting with flour. Preheat oven to 180C.
  2. Combine milk, lemon juice and zest and oil in a jug and whisk lightly together.
  3. Using an electric beater, mix sugar and eggs until pale and fluffy. Gradually add milk mixture, whisking lightly to incorporate.
  4. Fold flour and lavender gently into wet mix until all combined. Spoon cake mix into prepared tin and bake for 15-20 minutes until golden.
  5. Allow to cool for 10 minutes in tray before carefully removing to a wire rack. Serve warm or at room temperature. Eat on day of making or freeze cakes for up to 1 month.