I absolutely love all things lavender! The scent, color, and flavor it adds to tea, baked good and ice cream. Drying in my kitchen is lavender that I grow in my garden. Lemon Lavender Loaf was calling to be made.
This loaf cake/bread is light, moist and just perfect with a cup of tea. Topped with a very light drizzle of lemon/icing sugar glaze, it is sweet and tart at the same time.
Lemon Lavender Loaf Cake
- 1 1/2 cups All-purpose Flour
- 1/4 teaspoon Baking Powder
- 1/4 teaspoon Baking Soda
- 1/4 teaspoon Salt
- 1/2 cup softened Butter
- 1 cup Sugar
- 3 Eggs (I used duck eggs)
- 3/4 cup Plain Yogurt (I bet that lemon yogurt would be good too)
- Juice from one Lemon (1 Tablespoon)
- 1 Teaspoon Vanilla Extract
- 1/4 teaspoon Lemon extract
- Zest from one Lemon (about a heaping teaspoon)
- 1 Tablespoon dried Lavender (food grade)
- 1/4 cup confectioners sugar
- Juice of half a lemon (or add more to the consistency you wish)
- Preheat oven to 325 degrees Fahrenheit. Grease one 9" x 5" loaf pan and set aside.
- In a medium bowl sift together 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 beat until light and fluffy, about 7 minutes.
- Add the eggs one at a time, mixing each egg until it is fully incorporated.
- To the creamed butter and sugar mixture, slowly add the dry ingredients, alternating with the yogurt and mix it all together just until all ingredients are incorporated
- Add the lemon juice, vanilla and lemon extracts and the lemon zest and beat on low just until blended.
- Gently fold in the lavender.
- Pour the batter into the prepared pan and bake for about 60 minutes or until the edges begin to brown and a toothpick inserted in the center of the loaf comes out clean. ( NOTE: the original recipe said to bake 45 minutes but I found that that was not nearly long enough. You will want to watch and judge how your oven bakes.)
- Cool in the loaf pan for 15 minutes before transferring to a wire rack.
- For the glaze, put the confectioners sugar in a small bowl and add the lemon juice a little at a time until a drizzle/pouring consistence is reached. Then drizzle over the cooled cake.
Until next time,
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