Cakes & CookiesDavid Scott AllenDessertProvencal RecipesTaste

Lemon Lavender Buttermilk Cornmeal Olive Oil Cake a Sweet Finish

This quick bread has all the tasty elements of Provence – a bit of citrus, a hint of lavender and flavourful olive oil. The inspiration for this sweet lemon, lavender cornmeal cake comes from a recipe by Nicole Riegl, a friend of David’s and the face behind the blog Riegl Palate. This is what she says about her connection with food.

“It comes from a passion for eating that has led to a need to learn to cook. If I’m not currently eating I’m often thinking about, talking about or planning my next meal.”

Needless to say Nicole likes to cook and write about it, so does David. Here is the original Cocoa & Lavender post “Long Time no Lavender.”

Lemon Lavender Cornmeal Cake Olive OIl Cake

Lemon Lavender Buttermilk Cornmeal Olive Oil Cake

This recipe was minimally adapted from the recipe by Nicole Riegl of
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine French
Servings 1 Loaf Cake


  • 3/4 cup All Purpose Flour
  • 3/4 cup Fine Cornmeal
  • 1/4 Fine Sea Salt
  • 1 teaspoon Baking Powder
  • 1 lemon for zest
  • 2 teaspoons culinary lavender buds
  • 2 Large Eggs
  • 3/4 cup Sugar
  • 1/2 cup Extra virgin olive oil
  • 1/2 cup buttermilk
  • 1 tablespoon Mild Honey


  • Preheat oven to 350˚F.
  • Grease a 9-inch by 5-inch loaf pan with olive or canola oil.
  • In a small bowl, whisk together flour, cornmeal, salt, baking powder, and lemon zest.
  • Place lavender buds and 1 tablespoon of the flour mixture in a spice grinder and pulverize.
  • Whisk lavender mixture into the flour mixture.
  • Combine oil, buttermilk, and honey in a 2-cup measuring cup. Stir with a fork to mix, but don't worry if it separates.
  • Using a stand mixer, cream sugar and eggs on medium high until pale yellow, about 1 minute.
  • On medium-low speed, add dry ingredients in three parts, alternating with wet ingredients. With every addition, make sure to incorporate without over-beating. Scrape down sides as necessary.
  • Using a rubber spatula, scrape batter into oiled loaf pan.
  • Bake until slightly golden and a toothpick inserted in the middle comes out clean, 50 to 60 minutes. (from my oven, it came out perfectly at 45 minutes.)
  • Transfer pan to a wire rack. Let cool in pan for 10 minutes then remove from pan. Let cool to room temperature.


Cake keeps wrapped at room temperature for three days or in the freezer.
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David Scott Allen

David Scott Allen

David Scott Allen is the author, photographer, and cook behind Cocoa & Lavender, a weekly food blog based in Tucson, Arizona. Passionate about travel, he especially enjoys eating traditional foods and learning local customs, whether in the United States or around the globe.

David's first trip to France took place when he was 14, and he returned as often as possible thereafter. However, it wasn't until his 50th birthday that he finally made it south to Provence. The beauty, history, charm, warmth, cuisine, and - of course - the rosé wines captured his heart. He shares his Provençal recipes here on Perfectly Provence, and his food and wine pairings monthly on the Provence WineZine.

David is a firm believer that sharing a meal with friends around the table is one of life's greatest pleasures. And if it happens to be in Provence, all the better!

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