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Lavender Tea Cake

Recipe via Yummly

Makes one 20cm cake, serves 8


60g butter, softened at room temperature
1/2 cup (110g) caster sugar
1 egg, lightly beaten
1 teaspoon vanilla extract
1 cup (150g) self-raising flour
1/3 cup (80ml) milk
1 teaspoon dried culinary lavender*

15g butter, melted
Some caster sugar



Preheat oven to 180 degree Celsius. Grease and flour side of a 20cm (8") round pan, line base with parchment paper. Sift self-raising flour, set aside.

In a mixing bowl, with a wooden spoon or a manual whisk, beat butter and sugar till light and fluffy. Add in the egg gradually, beat well each time egg is added. Add in vanilla extract, mix well.

Add in shifted flour and milk, stir with a spatula until smooth. Stir in dried lavender.

Spread batter into prepared pan, bake for 25mins till the cake turns golden or until a skewer inserted into the centre comes out clean.

Stand cake in pan for 5 mins. Turn onto cooling rack, brush top with melted butter and sprinkle with caster sugar. (*Note: If desired, omit dried lavender, instead, mix 1 tablespoon of caster sugar with 1 teaspoon of ground cinnamon and sprinkle the mixture on top of cake after brushing the surface with the melted butter.)