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Arti's lemon lavender HTB cake

Lemon & lavender. Just reading the words brings forth a sensory experience. Close your eyes and imagine the taste of this wonderful combination in a beautiful cake that transcends seasons, but seems particularly well-suited to summer sharing on a lazy porch day with friends.

Arti's Lemon Lavender HTB Cake

Makes one cake.

Cook time 50 minutes.


1 1/2 cups granulated monkfruit sugar

3/4 tablespoon edible dried lavender

3/4 C Almond Flour

3/4 C HTB Flour

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon salt

2 large eggs, lightly beaten

1 cup Greek or OAT yogurt

1/2 cup mild-flavored olive oil

Finely grated zest of 1 unwaxed lemon, plus 1 tablespoon lemon juice

Confectioners/Powdered Stevia to lightly dust

Sprigs of fresh lavender

Arti's Lemon Lavender HTB Cake


Preheat oven to 350 degrees.

Butter an 8" round cake path using unsalted butter

Line bottom with parchment paper

In a food processor or using a mortar and pestle, mix/grind together the granulated sugar and the dried lavender so the lavender is broken down and blended into the sugar.

Sift (optional) or mix well the remaining dry ingredients: flour, baking soda, baking powder, and salt in a bowl.

Stir in the lavender-sugar blend.

In a separate bowl (ideally one with a pour spout), add the eggs and mix in the yogurt and oil until smooth.

Gradually pour the wet ingredients in with the dry ingredients stirring until well blended.

Add the lemon zest and the lemon juice and mix in lightly.

Bake for 45-50 minutes.

Check for doneness by inserting a fork into the middle and seeing if is clean when pulled out and also seeing if the sides have pulled away from the pan.

When done, turn out the cake and set on a rack to cool, taking off the parchment paper.

Once cooled can use a strainer or sifter to dust with powdered sweetener and decorate with sprigs of lavender on and around cake.

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