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Lavender-Lemon Tea Cake

Lavender-Lemon Tea Cake

1 1/2 cups all-purpose flour

2 teaspoons baking powder

½ teaspoon salt

1 cup plain yogurt

1 cup sugar

3 extra-large eggs

2 teaspoons grated lemon zest

½ teaspoon pure vanilla extract

½ cup vegetable oil

Glaze

1/3 cup lemon juice

1/3 cup sugar

2 tsp lavender buds

Preheat oven to 350 degrees F.  Grease a 5 ½ by 9 inch loaf pan.  Line the bottom with parchment paper.

Sift together the flour, baking powder, and salt into 1 bowl.  In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla.  Slowly whisk the dry ingredients into the wet ingredients.  With a rubber spatula, fold the vegetable oil into the batter, making sure it’s all incorporated.  Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf pan comes our clean.  Let cool in the pan for 10 minutes. Remove cake from pan and place upright on a sheet pan. 

Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar and 2 tsp lavender buds in a small pan until the sugar dissolves.  Set aside for at least 20 minutes.  Strain the lavender buds.   Pour the warm glaze over the warm cake and allow it to soak in.  Cool the cake before cutting.

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