Lemon Lavender Cake
User Reviews
5
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Prep Time
10 mins
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Cook Time
45 mins
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Total Time
55 mins
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Servings
12 slices
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Calories
240 kcal
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Course
Dessert
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Cuisine
International
Lemon Lavender Cake
Description
This cake uses all-purpose or gluten-free flour mixed with baking powder and salt. The wet ingredients include plain full-fat or Greek yogurt, sugar, eggs, olive oil, vanilla extract, and most of the lavender buds. The batter is gently folded and poured into a prepared loaf pan before baking until a toothpick comes out clean.
After cooling, a lemon juice and icing sugar glaze is drizzled on top, garnished with the remaining lavender buds. The cake's texture is moist and tender from yogurt and oil, with a subtle floral aroma from the lavender. The lemon glaze adds brightness and sweetness.
The cake can be baked in various pan shapes; baking times may vary slightly. Eggs should be at room temperature for best mixing results. Store the cake in an airtight container at room temperature and consume within three days for freshness.
Ingredients
- 1 ½ cups all-purpose flour Or gluten-free blend
- 2 teaspoon baking powder
- ½ teaspoon salt
- 1 cup PLAIN yogurt full fat or Greek
- 1 cup sugar
- 3 tablespoon lavender buds divided
- ½ teaspoon vanilla extract
- ½ cup olive oil extra virgin
- 2 egg large
- 1 cup icing sugar
- lemon juice and zest of one
Instructions
- Preheat oven to 350°
- Coat a 9 inch by 5 inch loaf pan with vegetable oil spray.
- Whisk flour, baking powder and salt in a medium bowl.
- In a separate bowl, whisk together yogurt, sugar, eggs, oil, vanilla and 2 tablespoons of the lavender buds.
- Fold the flour mixture into the yogurt mixture and stir until just combined.
- Pour batter into the prepared pan and bake in the centre of the oven on middle rack about 45 minutes, or until a toothpick inserted in the center of the cake comes out clean.
- Allow cake to cool in the pan for 10 minutes, then remove to a wire rack. Allow to cool completely.
- Make the glaze: Stir together lemon juice and icing sugar in a small bowl until smooth.
- Spoon the lemon glaze over the cooled cake.
- Scatter the remaining 1 tablespoon of lavender buds over the cake.
- Store at room temperate in an airtight container for up to 3 days
Notes
- The cake can also be baked in a 10-inch bundt pan, 9-inch round pan, or 8-inch square pan; adjust baking time accordingly and monitor doneness.
- Use room temperature eggs to ensure better mixing and batter consistency; if needed, warm eggs in slightly warm water for five minutes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12slices
Amount Per Serving
Calories 240 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 240kcal | 12% |
| Carbohydrates | 33g | 11% |
| Protein | 4g | 8% |
| Fat | 10g | 15% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 28mg | 9% |
| Sodium | 116mg | 5% |
| Potassium | 111mg | 2% |
| Sugar | 20g | 40% |
| Vitamin A | 60IU | 1% |
| Vitamin C | 0.4mg | 0% |
| Calcium | 73mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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