Camomile, lemon & yogurt loaf cake
- Cassie Best
Published: February 11, 2026 at 11:02 AM
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Serves 8 - 10
Easy
Prep: 15 mins
Cook: 50 mins
plus steeping, cooling, soaking and setting
A star rating of 5 out of 5.6 ratingsRate
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Elevate a classic lemon drizzle cake with the floral notes of camomile. Buy quality teabags with real flower buds inside so you can use the flowers to decorate the cake
Freezable (uniced)
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
3 camomile teabags
-
100ml vegetable oil
plus extra for the tin
-
100g natural yogurt
-
2 medium eggs
-
275g self-raising flour
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1 tsp baking powder
-
200g golden caster sugar
-
2 lemons
zested, ½ juiced
-
85g icing sugar
-
edible camomile flowers
or pesticide-free daisies, to decorate
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Nutrition: Per serving (10)
- kcal324
- fat11g
- saturates1g
- carbs50g
- sugars29g
- fibre1g
- protein5g
- salt0.42g
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Method
-
step 1
Put 2 teabags in a heatproof mug and pour over 150ml boiling water. Leave to infuse for 20 mins, or until completely cool. Pour the cooled tea into a jug, squeezing out the teabags and discarding, then whisk in the oil, yogurt and eggs.
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step 2
Heat the oven to 180C/160C fan/gas 3. Lightly oil a 900g loaf tin and line with baking parchment. Tip the flour, baking powder and caster sugar into a large bowl, and mix well. Add the wet ingredients, a pinch of salt and half the lemon zest, and whisk until you have a smooth batter. Pour into the tin and level the surface.
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step 3
Bake on the middle shelf of the oven for 45-50 mins until risen, golden and a skewer inserted into the centre comes out clean. Cool in the tin for 15 mins, then transfer to a wire rack to cool completely.
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step 4
Put the last teabag in a heatproof mug, pour over 50ml boiling water and infuse for 5 mins. Squeeze out and discard the teabag. Stir in the lemon juice. Spoon half over the cake and leave to soak for 5 mins. Once cool, wrap and freeze slices (or the whole cake) for up to three months. Defrost at room temp, then drizzle over the icing before serving.
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step 5
Stir the icing sugar into the rest of the camomile lemon tea to make a thick, pourable icing. Drizzle over the cake. Scatter over the rest of the lemon zest and the edible flowers, if using. Leave to set for 30 mins. Will keep in an airtight container for up to three days.
Recipe from Good Food magazine, March 2026
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A star rating of 5 out of 5.6 ratings
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