Recipe of the Week: Iced Lavender Loaf

Iced Lavender Loaf

Fragrant and very, very pretty, this cake is irresistible.

Iced Lavender Loaf

  • Servings: 2 loaves
  • Difficulty: easy
  • Print

Calories 176 per portion
Fat 10g (6g sat) per portion
Suitable for vegetarians
Suitable for freezing


  • Milk 75ml (3fl oz)
  • Fresh lavender flower heads 6, plus extra for decoration, or 1 tsp dried lavender
  • Unsalted butter 175g (6oz) softened
  • Caster sugar 175g (6oz)
  • Lemon 1, finely grated zest
  • Eggs 3, beaten
  • Self-raising flour 175g (6oz)
  • Icing sugar 225g (8oz)
  • Violet food colouring


  1. Put milk and flower heads, or dried lavender, in a small pan and bring slowly to simmering point over a low heat. Remove from heat, cover and set aside for 30 minutes.
  2. Strain milk into a bowl and discard lavender.
  3. Preheat oven to 180°C/Gas 4.
  4. Beat butter, caster sugar and lemon zest together until soft and creamy. Beat in eggs a little at a time, adding a tablespoon of flour with each egg. Fold in remaining flour and 2 tablespoons of lavender milk.
  5. Spoon the mixture into two loaf tins and level the top of each one. Stand the tins on a baking sheet and bake for 35 minutes or until a skewer comes out clean.
  6. Leave to cool in tins for 10 minutes before turning out onto a wire rack to cool completely.
  7. Sieve icing sugar into a bowl and stir in enough lavender milk to make a smooth paste that just holds its shape. Tint icing by mixing in a little violet food colouring and then spread it over tops of cakes with a palette knife. Decorate each cake with small sprigs of lavender flowers. Leave to set before serving.


A Dairy Diary recipe.




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