Lavender Butter Cake


  • 3 cups self-raising flour
  • 1½ cups pre-mixed English Lavender (angustifolia)
  • Castor sugar (1½ cups castor sugar with 1 heaped teaspoon of English Lavender [angustifolia] flower heads infused in a jar for say 1 month)
  • 2 eggs, lightly beaten
  • 1/2 cup milk
  • 1/2 cup water
  • 1 teaspoon vanilla essence
  • 250gms unsalted butter, melted and cooled


  • 1 cup pure sifted icing sugar
  • 1 tablespoon milk
  • 1 tablespoon melted butter


  1. Preheat oven to 180 C/350 F/Gas Mark 4
  2. Line a square tin with baking paper
  3. Sift flour into bowl, add lavender sugar and stir to combine
  4. Make a well in the centre
  5. Mix eggs, water, essence and milk in a medium jug, add butter and mix
  6. Add egg mixture to flour and sugar mixture and beat with a wooden spoon until combined
  7. Pour mixture into prepared tin and bake for about 75 minutes


  1. Place sifted icing sugar into medium bowl and make a well in the centre
  2. Add milk and melted butter and stir until combined and smooth. Spread onto top of cold cake

Mix with wooden spoon. Don't overbeat and stir ingredients until well mixed or cake may be hardened with raised top

Lavender Friands


  • 180gms melted butter
  • 1 cup plain flour
  • 180gms icing sugar
  • 100gms ground almonds
  • Grated rind of 1 lemon
  • 5 lightly beaten egg whites
  • 1 tablespoon pre-dried English Lavender (angustifolia) flower heads


  1. Preheat oven 200C
  2. Sift flour and icing sugar in a bowl
  3. Add warm butter & mix with wooden spoon until smooth
  4. Spoon mixture into 8 lightly greased friand tins, filling three-quarters full
  5. Bake 200C for 5 minutes
  6. Reduce heat to 180C
  7. Cook 10-15 minutes or until golden and risen
  8. Cool in tins 5 minutes
  9. Serve with dusted icing sugar

Makes 8 friands


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