Zesty floral spring cake (Print Version)
# Ingredients:
→ Lemon Lavender Loaf Cake
01 -
3/4 cup Vegetable Oil
02 -
2 tsp Culinary Lavender
03 -
2 ½ cups (300g) All Purpose Flour, measured correctly †
04 -
1 ½ tsp Baking Powder
05 -
1/2 tsp Salt
06 -
1 ½ cup Sugar
07 -
Zest of 2 Lemons
08 -
3 Eggs
09 -
1 tsp Vanilla
10 -
3/4 cup Plain Yogurt, do not use nonfat
11 -
Juice of 2 Lemons
→ Vanilla Glaze
12 -
1 ½ cups Confectioners Sugar
13 -
1/2 tbsp Vegetable Oil
14 -
2-4 tbsp Boiling Water, depending on desires glaze thickness
15 -
1 tsp Vanilla Extract
16 -
Pinch of Salt
17 -
Purple Food Colouring (Optional)
# Instructions:
01 -
In a medium saucepan over medium-high heat, heat vegetable oil for about 1 minute. Remove from heat and stir in the lavender. Cover with a lid and allow the lavender to 'bloom' for 30 minutes to 1 hour. After this time, strain the lavender out of the oil, and reserve the oil.
02 -
Preheat oven to 350°F, and prepare a 9×5" loaf pan with oil and parchment. In a medium to large sized mixing bowl, add the flour, baking powder, and salt, then whisk together to combine.
03 -
Add the sugar and lemon zest to a bowl, then rub together the sugar and zest until the sugar is colored lightly yellow and very fragrant.
04 -
In a stand mixer fitted with paddle attachment, add eggs, lemon zest-sugar, and vanilla. Beat on high for around 3-4 minutes, the mixture should look thick, fluffy, and be tripled in volume. Then, slowly drizzle in the lavender-bloomed oil. After all the oil has been added, beat for an additional minute.
05 -
On low, add the dry mixture to the stand mixer in 3 additions, alternating with the yogurt and lemon juice in between. Beat only until the batter becomes smooth.
06 -
Add the batter to the loaf pan, then bake in the oven for around 1 hour, or until a toothpick comes out clean. Allow loaf cake to cool completely before glazing.
07 -
Add all the ingredients into a bowl, and whisk well to combine. Pour or pipe over the cooled loaf cake to glaze.
# Notes:
01 -
† to measure flour correctly, use a spoon to scoop the flour into the measuring cup, then level off with a straight edge. Do not pack the flour into the cup, or scoop with the measuring cup straight from the bag/container. Alternatively, weigh the flour (1 cup = 120g or 4oz)