Lemon Lavender Cake
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