This zingy fresh lemon drizzle with a twist is reminiscent of the delicious selection of cakes on offer at Roskorwell Farm.

Sam Hall-Digweed recommends using ‘Melissa Lilac’ lavender for baking which gives a more delicate flavour and pairs perfectly with the lemon zest. 


(serves 8-10)

2 medium free-range eggs

150g caster sugar

120ml freshly squeezed lemon juice

80g unsalted butter, melted

280g plain flour, sifted

2 tsp baking powder

1 tsp dried lavender

Zest of half a lemon

60ml freshly squeezed lemon juice

1 tbsp caster sugar

Lemon slices

Fresh lavender sprigs


1. Pre-heat your oven to 180/160c fan.

2. Whisk the eggs and sugar until pale and creamy. Add the lemon juice and melted butter. Mix until combined then add in the flour, baking powder, lavender and lemon zest and mix until well combined.

3. Pour the cake mixture into a regular 900g loaf tin lined with baking paper and bake for 40-45 minutes.

4. To make the glaze, mix the lemon juice and sugar until the sugar has dissolved, pour over the cake immediately after removing it from the oven and allow to cool on a rack before decorating it with lemon slices and lavender sprigs.

READ MORE: The lavender fields of Roskorwell Farm in Cornwall