It’s time for another recipe! First, the recipe. Then, me blathering onward about my occasionally questionable culinary capabilities and the memories this particular feast holds for me.
- The Ingredients
- 1 1/2 cups white sugar
- 3/4 tablespoon edible dried lavender (I get mine from Amazon)
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs, lightly beaten
- 1 cup Greek yogurt
- 1/2 cup butter, melted and cooled
- 2 tablespoons lemon zest
- 1 tablespoon lemon juice
- The Way of Preparing
- Food processor needed for this, or a spice grinder.
- Oven to 350°F, 177°C, gas mark 4
- Process the white sugar and lavender until the lavender is nearly sugar-sized or broken down.
- In a large bowl, sift together the flour, baking soda, baking powder, and salt.
- Add the lavender sugar and mix well.
- Whisk together the yogurt, butter, and eggs.
- Add the wet ingredients to the dry, stirring until just barely combined.
- Add the lemon zest and juice.
- Butter and parchment paper line an 8 inch square pan.
- Add the batter to the prepared pan.
- Bake for 45-50 minutes, or until it pasts the toothpick test.
- Invert the cake to turn it out, take off the paper while it is still warm and cool on a wire rack.
- Dusk with confectioners before serving.
- You can substitute a good olive oil instead of butter.
I can’t have strawberries. I’m allergic. And, at suggestion of my dear friend Chelé, I wanted an alternative to the berry-heavy July recipes that claim patriotic leanings through use of red and blue berries. So, I love a good lavender lemonade and thought it would be a great cake! This is taken from a recipe by a Ms. Diana Henry, with some minor tweaks. I like more lemon and I use melted butter rather than olive oil.
Serve it with some lavender lemonade for some extra punch!