- Unsalted butter, for the cake pan
- 1 1/2 cups granulated sugar
- 3/4 tablespoon edible dried lavender
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4t easpoon salt
- 2 large eggs, lightly beaten
- 1cup Greek yogurt
- 1/2 cup mild-flavored olive oil
- Finely grated zest of 1 unwaxed lemon, plus 1 tablespoon lemon juice
- Confectioners’ sugar, to dust
- Preheat the oven to 350° F. Butter an 8-inch diameter, 2 1/2-inch deep cake pan and line the bottom with parchment paper.
- Put the granulated sugar and lavender into a food processor and whizz until the lavender has broken down. Sift the flour, baking powder, baking soda, and salt together into a bowl. Stir in the lavender sugar. In a pitcher, mix the eggs with the yogurt and oil. Make a well in the center of the dry ingredients and gradually stir in the wet ingredients. Add the lemon zest and juice, but don’t over-mix. Scrape the batter into the prepared pan.
- Bake for 45 to 50 minutes, or until the cake is coming away from the inside of the pan and a skewer inserted into the middle comes out clean. Turn it out, peel off the paper, and set on a wire rack until cold. Dust with confectioners’ sugar just before serving and decorate with sprigs of fresh lavender.