Lemon Lavender Loaf (Print Version)
# Ingredients:
→ Lemon Lavender Loaf Cake
01 -
3/4 cup Cooking Oil
02 -
1 ½ cup Granulated Sugar
03 -
2 tsp Edible Lavender
04 -
2 ½ cups (300g) Plain Flour, measured right †
05 -
1/2 tsp Table Salt
06 -
1 ½ tsp Baking Powder
07 -
Peel of 2 Lemons, finely grated
08 -
Juice from 2 Lemons
09 -
3 Large Eggs
10 -
3/4 cup Full-Fat Plain Yogurt
11 -
1 tsp Pure Vanilla Extract
→ Vanilla Glaze
12 -
1 ½ cups Powdered Sugar
13 -
1/2 tbsp Cooking Oil
14 -
2-4 tbsp Hot Water, for glaze consistency you want
15 -
1 tsp Vanilla Flavouring
16 -
Dash of Salt
17 -
Optional: Purple Food Dye
# Instructions:
01 -
Warm your cooking oil for about a minute over medium heat in a saucepan. Take the pan off the heat and stir in lavender. Cover the pan and let it sit for 30-60 minutes for flavor to develop. Strain the lavender out and set the flavored oil aside.
02 -
Turn your oven to 350°F to preheat. Line a 9×5" pan with parchment paper and lightly oil. In a bowl, whisk together your flour, baking powder, and salt so it’s evenly mixed.
03 -
In a bowl, combine sugar and lemon peel. Rub them between your fingers until the sugar takes on color and smells super lemony.
04 -
Using a paddle attachment on your stand mixer, whip the eggs, sugar-lemon mix, and vanilla at high speed for 3-4 minutes until it looks fluffy, thick, and tripled in size. Pour in your lavender oil bit by bit while beating, then mix it for a minute longer.
05 -
Switch the mixer to low. Add the dry mixture in three rounds, alternately with the yogurt and lemon juice, stopping once it's smooth.
06 -
Pour batter into your prepped loaf pan. Bake for close to an hour, testing with a toothpick—it should come out clean. Cool the cake fully before adding glaze.
07 -
Mix all glaze ingredients in a bowl. Stir until it’s smooth, then drizzle or pipe over the cooled loaf for a finished look.
# Notes:
01 -
† To properly measure flour, use a scoop to fill the measuring cup and level it off with a straight edge. Don’t compact or scoop directly from the bag. Weighing it may be easier: 1 cup equals 120g or 4oz.