PREP TIME: 20 mins
COOK TIME: 45 mins
TOTAL TIME: 1 hour 5 mins
Lavender Lemon Loaf Cake
Author: Spice In The City
Recipe type: Dessert
Serves: 8
  • 1 & ½ cups All-purpose Flour
  • ¼ teaspoon Baking Powder
  • ⅛ teaspoon Baking Soda
  • ¼ teaspoon Salt
  • ½ cup Butter, softened
  • 1 cup Sugar
  • 3 Eggs
  • ¾ cup 2% Greek Yogurt
  • 1 tablespoon Lemon Juice
  • 1 teaspoon Vanilla Extract
  • 1 teaspoon Lemon Zest
  • 1 tablespoon dried Lavender
For the Drizzle:
  • ¼ cup Icing Sugar
  • Juice of ½ Lemon
  1. Preheat oven to 160 C / 325 F. Grease one 9 x 5 inch loaf pan and set aside.
  2. In a medium bowl, combine the flour, baking powder, baking soda, and salt. Set aside.
  3. In the bowl of a stand mixer, cream the butter. Gradually add the sugar and cream until light and fluffy, about 7 minutes.
  4. Add the eggs, one at a time, mixing each until fully incorporated.
  5. Slowly add the dry ingredients, alternating with the Greek yogurt, to the creamed butter and sugar and mix just until incorporated.
  6. Add the lemon juice, vanilla extract and lemon zest and beat on low just until blended.
  7. Gently stir in the lavender.
  8. Pour the batter into the prepared pan(s) and bake for about 45 minutes until the edges begin to brown and a toothpick inserted in the center of the loaf comes out clean.
  9. Cool in the loaf pans for 10-15 minutes before transferring to a wire rack.
  10. For the drizzle, take the icing sugar in a bowl and add lemon juice little by little till a pouring consistency is reached. Drizzle over the cooled cake.

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