Lemon Lavender Cake (Print Version)
# Ingredients:
→ Lemon Lavender Cake Loaf
01 -
3/4 cup of neutral Vegetable Oil
02 -
2 teaspoons of edible Lavender buds
03 -
2 ½ cups (300g) All-Purpose Flour, measure accurately †
04 -
1 ½ teaspoons of Baking Powder
05 -
1/2 teaspoon of fine Salt
06 -
1 ½ cups of regular Granulated Sugar
07 -
The zest from two fresh Lemons
08 -
3 large whole Eggs
09 -
1 teaspoon of Vanilla Extract
10 -
3/4 cup full-fat Plain Yogurt (don’t use fat-free)
11 -
Juice from 2 Lemons
→ Creamy Vanilla Glaze
12 -
1 ½ cups of Powdered Sugar
13 -
1/2 tablespoon of neutral Vegetable Oil
14 -
2-4 tablespoons of Hot Water, adjust thickness as needed
15 -
1 teaspoon of Vanilla
16 -
A small pinch of table Salt
17 -
Purple Food Coloring (Optional)
# Instructions:
01 -
Pour the oil into a medium-sized pot and warm it up on medium-high for a minute. Turn off the heat and stir in the lavender. Pop on a lid to let the lavender flavor soak into the oil for 30 to 60 minutes. Strain out the lavender, keeping the oil aside for later use.
02 -
Set the oven to preheat at 350°F. Grease a 9×5" loaf pan and line it with parchment. In a bowl, stir together the flour, salt, and baking powder until evenly blended.
03 -
Put the sugar in a bowl, then mix in the lemon zest. Gently rub them together with your fingers until the sugar looks faint yellow and smells citrusy.
04 -
In a stand mixer with the paddle attachment, whip the eggs, vanilla, and lemon-zest sugar for 3-4 minutes on high speed. The mixture should look pale and fluffy. Pour in the lavender-infused oil slowly while the mixer runs. Let it mix for one more minute after all the oil is added.
05 -
On low speed, alternate adding the flour mixture with the yogurt and lemon juice, starting and ending with the dry ingredients. Mix just until the batter looks smooth.
06 -
Pour the batter into the prepared pan and bake for roughly 1 hour. The cake is done when a toothpick poked into the center comes out clean. Let it cool completely before topping with the glaze.
07 -
Throw all glaze ingredients into a bowl and whisk thoroughly until smooth. Drizzle or spread the glaze over the cooled cake and let it set.
# Notes:
01 -
† To measure flour properly, use a spoon to scoop it into the measuring cup. Level it off with a knife or other flat surface. Don’t compact the flour or scoop directly from the container. If you prefer weighing, 1 cup equals 120g or 4oz.