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Lemon, Lavender and Almond Cake

Lemon, Lavender, Almond Cake85

The lavender gives a delicious flavour, but you can omit it for a simpler lemon and almond cake.

  • Duration
  • Cook Time
  • Prep Time
  • 8Servings



  • 200 grams (scant 1 cup) soft butter or margarine
  • 200 grams (1 cup) golden caster sugar or superfine sugar
  • 4 eggs
  • 25 grams (2 tablespoons) potato starch
  • 250 grams (3 cups) ground almonds
  • Zest & juice of 2 lemons
  • 1 1/2 tablespoon fresh lavender flowers - about 4 sprigs

Icing and Decoration:

  • 50 grams (1/3 cup) icing sugar or powdered sugar
  • Juice of half a lemon
  • Few sprigs of lavender (optional)



1. Preheat oven to 180*C or 350*F. Grease and line a 21cm loose-bottomed round cake tin.

2. Cream butter and sugar until light and fluffy, then beat in the eggs one at a time, adding a spoonful of the potato flour with each egg.

3. Gently mix in almonds, lemon zest and juice, and lavender flowers.

4. Pour the batter into the prepared tin and bake  for 50-60 minutes, until risen and golden, and a toothpick inserted into the cake comes out clean. Remove from the oven and leave in the tin to cool.

5. Once cold, remove from the tin and place on a serving plate. 

Icing and Decoration:

1. Mix icing sugar and lemon juice to give a smooth, runny icing. Pour over the cake and allow to set slightly.

2. Decorate with lavender flowers if desired.