Diana Henry's lemon and lavender cake

Name: Lemon and lavender cake recipe - Easy Lemon Cake Recipe
Yield: Serves 8
Ingredients: 300g granulated sugar; ¾ tablespoon dried lavender; 175g plain flour; ½ teaspoon baking powder; ½ teaspoon baking soda; ¼ teaspoon salt; 2 large eggs, lightly beaten; 250g Greek yogurt; 125ml mild olive oil or sunflower oil; Finely grated zest of 1 lemon, plus 1 tablespoon juice; 1 egg white; 150g icing sugar, sifted; Squeeze of lemon juice; 6-8 sprigs of fresh lavender; Caster sugar for dusting

Diana Henry's lemon and lavender cake is foolproof and oh-so delicious. The secret is to make holes all over the top of the cake with a skewer and slowly pour the syrup all over it while it's still warm.

By Diana Henry

20 June 2022

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Lavender isn't just Provence, it also says Norfolk to me as it's grown there, right by the coast at Heacham. You can now get dried edible lavender flowers from Bart. If you don't want an iced cake, just make a lemon and sugar-syrup topping: mix the juice of 1 large lemon with 100g caster sugar, stir together until the sugar is mostly dissolved, then make holes all over the top of the cake with a skewer and slowly pour the syrup all over it while it's still warm.

To drink: A lot of dessert wines go with this sweet, lemony cake, including Rieslings, Sémillon-based wines, such as Sauternes, and Chenin-based wines.

Recipe by Diana Henry; photograph by Martin Poole; food preparation and styling by Aya Nishimura; table styling by Alexander Breeze; wine recommendations by Joanna Simon.

Recipe notes