Lavender and lemon slice

    1 hour

    Lavender and lemon are an unusual combination but work together well in this great slice.

    14 people made this

    Serves: 12 

    • 350g white sugar
    • 2 teaspoons dried lavender flowers
    • 125g butter, softened
    • 1/4 cup (65ml) coconut oil or vegetable oil
    • 2 cups (250g) plain flour
    • 1 dash salt
    • 1/4 cup (30g) plain flour
    • 4 eggs, beaten
    • 2 lemons juiced
    • 1/2 teaspoon lemon essence (optional)
    • 1/2 teaspoon dried lavender buds
    • 1/4 cup icing sugar, for dusting

    Preparation:25min  ›  Cook:35min  ›  Ready in:1hour 

    1. Preheat an oven to 175 degrees C. Grease a slice tin or lamington tin.
    2. Make lavender sugar by blending the sugar and 2 teaspoons lavender buds in a blender; blend until the lavender is powdered.
    3. Blend together with an electric mixer 1/4 cup of the lavender sugar, butter, coconut oil, 2 cups flour and salt in a bowl until a dough forms; press into the bottom of the prepared dish.
    4. Bake in the preheated oven until the top begins to turn golden brown; about 15 minutes.
    5. While the dough bakes, mix together the remaining lavender sugar, 1/4 cup flour, eggs, lemon juice, lemon essence, and 1/2 teaspoon lavender buds; pour over the baked crust and return to the oven to bake until the centre is set, about 20 minutes. Allow to cool completely and dust with icing sugar before serving.

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    Reviews and Ratings
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    Reviews in English (18)


    Subtle lavender taste, but very nice - great for afternoon tea! Easy to make too.  -  19 Dec 2015


    These were very good. I have an essential oil company. If you don't like the texture of the lavender buds, you can add a couple of drops of high quality lavender essential oil to the recipe.  -  15 Sep 2009  (Review from Allrecipes USA and Canada)


    I'm fortunate to live in an area where there is a lavender farm, so lavender is easily obtained. If you make this recipe, be sure to use only lavender that has been grown for use in cooking. It will be pesticide free and organic. That is very important so that no poisons are ingested. This is a nice, light recipe.  -  14 Nov 2008  (Review from Allrecipes USA and Canada)