Lavender Cake with Lemon & Olive Oil

Lavender cake with lemon & olive oil

The Art of Keeping it Simple…

This is a cake you will be making, again and again…It involves an easy procedure as it follows the simple steps of an ordinary cake recipe, while at the same time carrying a mix of ingredients that makes this a special affair. Your afternoon cravings will be turned into delicate tastings, as the simple but pure dried lavender and olive oil transform this basic cake into a palatable sensation. Make a note to only use dried, edible lavender processed for culinary use and let the one you collect at your florist limit its presence as a beautiful decorative element in your house.

The result of this recipe is a Mediterranean bouquet that brings you the genuine soft taste of velvet that only an excellent quality type of mild olive oil can offer. The rich Greek yogurt creates a core full of substance and the culinary lavender simply lifts the whole cake up with the aromas of elegance.  Also choose an organic lemon to enrich your cake with the essence of purity and wonder found in nature.

Lavender cake with lemon & olive oil

Lavender Cake with Lemon & Olive Oil


1-2 tablespoons butter, unsalted (for coating the tin)

300 g crystalized sugar

¾ tablespoon Culinary Lavender, dried (for edible use)

175 g all-purpose flour

½ teaspoon baking powder

½ teaspoon bicarbonate soda

¼ teaspoon salt

2 eggs, organic

250 g Greek yogurt

125 g mild-flavoured olive oil

1 lemon, grated zest

1 tablespoon lemon juice

icing sugar, for dusting

sprigs Culinary Lavender, fresh, for serving


1. Preheat the oven to 180℃ ( 350℉). Butter a round cake tin (20 cm in diameter and 6 cm deep) and also line the base with parchment paper.

2. Place the sugar and Culinary Lavender in a food processor and whizz until the lavender has broken down.

3. For the dry ingredients: In a bowl, sift together the flour, baking powder, bicarbonate soda and salt. Stir in the Culinary Lavender and sugar.

4. For the egg-yogurt-oil mixture: Using the food processor mix together the eggs, yogurt and olive oil and whizz for 15 seconds.

5. Make a well in the centre of the dry ingredients and gradually stir in the egg-yogurt-oil mixture. Add the lemon zest and the 1 tablespoon of lemon juice and stir; but don’t over-mix.

6. Scrape the batter into the prepared cake tin. Bake for 45 to 50 minutes, or until a skewer inserted into the middle comes out clean.

7. Turn the cake out onto a wire rack and cool. Peel off the parchment paper from the bottom when the cake cools.

8. Dust with icing sugar just before serving and decorate with sprigs of fresh Culinary Lavender.

Lavender’s proper name when used in foods is “Culinary Lavender”…as you probably know, people should not eat lavender from a florist, etc as it is often treated with pesticides.

Lavender cake with lemon & olive oil