Cookies: by using this site you accept that we may leave a cookie on your machine in order to manage your shopping basket and improve the overall site experience. View Cookie Policy


for when you have less time to spend in the kitchen.
know what flour you'd like to bake with? use the finder to search recipes by flour type.

Lemon & Lavender Loaf Cake

Preparation method

Preparation Time: 30 minutes

Cooking Time: 40-45 minutes


  • Heat the oven to 180°C. Line the loaf tin with baking parchment.
  • Put the flour, baking powder, bicarbonate of soda, caster sugar, lavender and grated lemon zest in the large mixing bowl.
  • In another bowl, beat the eggs with the yogurt and melted butter before adding to the large bowl and mix until just combined.
  • Add to the prepared loaf tin and level off.
  • Place in the tin in the middle of the preheated oven and bake for approximately 40-45 minutes.
  • You can check the cake is baked by inserting a thin skewer and seeing if it comes out clean. If uncooked mixture clings to the skewer, replace for a further 5 minutes before checking again.
  • Once baked, remove from the oven and pierce the top, with a cocktail stick, in several places. Then pour the lemon juice all over the top and leave in the tin to cool.
  • Prepare the lemon icing by mixing the two ingredients to a smooth consistency.
  • Once cool (approximately 10 minutes), remove the cake from the tin and place on the wire rack. Add the lemon icing to the top, decorate with lavender and lemon zest if desired. Leave to set for a few minutes before cutting and eating.  

what you will need

For the cake

Marriage’s Finest Plain White Flour    250g           

Baking powder                                    ½ tsp           

Bicarbonate of soda                             ½ tsp 

Caster sugar                                         125g           

Edible lavender                                    2.2g/1½ tbs

Zest of unwaxed lemons (grated)*       2                 

Eggs (medium)                                    3       

Plain full fat yogurt                             200g                               

Unsalted butter (melted)                     100g                                         


*retain the lemons for the juice, below.


For the drizzle

Rest of the strained lemon juice from the 2 lemons


For the icing

Icing sugar                                           100g           

Lemon juice                                         12mls         


You’ll also need

Large mixing bowl or mixer

Medium mixing bowl

1kg/2lb loaf tin

Baking parchment

Wire rack