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Lemon-Lavender Yogurt Cake

Lemon-Lavender Yogurt Cake with Fresh Lavender from Lavender by the Bay

I updated this recipe from Ina Garten of Barefoot Contessa, with some local and organic ingredients including the fresh lavender I purchased during my recent visit to Lavender By the Bay. The cake was amazing. Really moist, extremely tart, and just a hint of the sweet and herbal taste of lavender. Great for a spring or summer treat.

Lemon-Lavender Yogurt Cake

Ingredients:
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plain goat’s milk yogurt from Red Hill Farms
1 1/3 cups sugar, divided
3 extra-large eggs (cage free, or farm fresh, I used some from neighbor’s chickens)
2 teaspoons lemon zest, grated (zest of 2 lemons)
1/2 cup fresh lavender
1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil
1/3 cup fresh lemon juice

For the glaze

1 cup confectioners’ sugar
2 tablespoons fresh lemon juice

Preheat the oven to 350°F.

Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.

Sift together the flour, baking powder, lavender, and salt into 1 bowl.

In another large 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 comes out clean.

Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set the lemon syrup aside.

When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar syrup over the cake and allow it to soak inches Cool.

For the glaze, combine the confectioners’ sugar and lemon juice and pour over the cake.

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