Lemon and Lavender Cake

Diana Henry's lemon and lavender cake. Laura Edwards

You can now buy dried edible lavender. Check online if you cannot find it locally.

Serves 8

• 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
• 1/4 teaspoon salt
• 2 large eggs, lightly beaten
• 1 cup 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
• Sprigs of fresh lavender, to serve

Preheat the oven to 350 degrees F. Butter an 8-inch diameter, 2 1/2-inch deep cake pan and line the bottom with baking parchment.