February 2, 2018

November 6, 2017

October 10, 2017

Please reload

Recent Posts

Jalapeño Poppers

February 2, 2018

Please reload

Featured Posts

Lemon Lavender Cake

November 6, 2017

A recipe for incredibly moist Greek yogurt pound cake with tart lemon and flowery lavender.


Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 60 minutes (includes cooling time)



1 1/2 cups flour
1/4 tsp. baking powder
1/8 tsp. baking soda
1/4 tsp. salt
1/2 cup butter, softened
1 cup sugar
3 eggs
3/4 cup  2% Greek Yogurt 
1 Tbs. lemon juice
1 tsp. vanilla extract
1 tsp. lemon zest
1 Tbs. dried lavender

for the glaze:
1/4 cup icing sugar 
2 Tbs. milk
Dash of vanilla extract


Preheat oven to 175 celsius. Grease one 24 x 12cm loaf pan and set aside. 

In a medium bowl, combine the flour, baking powder, baking soda, and salt. Set aside. 

In the bowl of a stand mixer, cream the butter. Gradually add the sugar and cream until light and fluffy, about 7 minutes. Add the eggs, one at a time, mixing each until fully incorporated.

Slowly add the dry ingredients, alternating with the Greek yogurt, to the creamed butter and sugar and mix just until incorporated. Add the lemon juice, vanilla extract and lemon zest and beat on low just until blended. Gently stir in the lavender. 

Pour the batter into the prepared pan(s) and bake for 30-35 minutes until the edges begin to brown and a toothpick inserted in the center of the loaf comes out clean. Cool in the loaf pans for 10-15 minutes before transferring to a wire rack.

for the glaze:
Combine the icing sugar, milk and vanilla extract and stir until well combined. Adjust the icing sugar/milk ratio to reach desired consistency.


Credit: Bake Your Day


Share on Facebook
Share on Twitter
Please reload

Follow Us
Please reload

Search By Tags
Please reload

  • Facebook Basic Square
  • Twitter Basic Square
  • Google+ Basic Square