Lemon & lavender cake from Simple: Effortless Food, Big Flavours (page 317) by Diana Henry

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Notes about this recipe

  • e_hothersall on May 16, 2026

    Includes eggs

  • eliza on March 23, 2023

    This cake was delicious, and it’s nice to have a cake that uses oil and yogurt instead of butter. I made 2 smaller cakes which took about 35 min to bake. My lavender was quite old, so I would increase it a little bit next time. I used Balkan yogurt. Took to a group and everyone liked it.

  • Sanell on March 17, 2023

    I would add a tiny bit more lavender, otherwise perfect!

  • ingabritt on February 18, 2022

    B+/A-. This cake came out very nice even with the changes i made. I used an 8x8 square pyrex pan. I used nonfat greek yogurt. I used canola oil instead of olive oil. Made on 2-18-22

  • bcarpenter on March 26, 2017

    a delicious fragrant cake with a moist crumb. I used regular yogurt and canola oil since I didn't have Greek yogurt and had just run out of olive oil, and it was still perfect.

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