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Lavender and Lemon Syrup Cake

Amanda McInerney of www.lambsearsandhoney.com
If baked in a larger loaf pan this will only make one cake and the cooking time will need to be extended accordingly - usually about 10-15 minutes.
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Cake


  • CAKE
  • 2 cups plain flour
  • 1 1/2 tsp baking powder
  • pinch of salt
  • 125 gms butter
  • 1 cup caster sugar
  • 2 eggs
  • 1/3 cup milk
  • 2 tsp grated lemon rind
  • 1 1/2 tsp culinary lavender
  • 1/3 cup lemon juice
  • 1/3 cup of sugar


  • Grease and line 2 small loaf pans and preheat oven to 160C (350F).
  • Sift flour, baking powder and salt together and set aside.
  • Using a stand mixer or hand beaters cream butter and sugar together until pale and fluffy.
  • Add eggs, one at a time, beating well after each addition.
  • At low speed, beat in flour alternatively with milk mixing until combined.
  • Stir in lemon rind and lavender.
  • Pour into pans and bake for 45 minutes or until a cake tester inserted into the centre comes out clean.
  • While cake is cooking, prepare the syrup.
  • Combine the lemon juice and sugar in a small pan over medium heat for 1-2 minutes, until syrupy. Allow to cool for 10 minutes.
  • When cakes are removed from the oven and still hot, pierce them at regular spaces with a skewer, then pour the syrup over very slowly - allowing it to soak in.
  • Cool in pans for 10-15 minutes, then remove and place on wire rack to cool completely.
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