Saturday, January 25, 2014

Lemon Lavender Yogurt Cake

    • 3/4 cup butter, room temperature
    • 1 cup sugar
    • 2 Tablespoons lemon juice
    • Zest of one lemon
    • 2 teaspoons vanilla
    • 1/2 cup Vanilla Yoghurt
    • 3 eggs
    • 1 1/2 cups flour
    • 2 teaspoons baking powder
    • 1/2 teaspoon salt
    • 1 Tablespoon fresh lavender, finely chopped
  • 1 cup powdered sugar
  • 3 to 4 Tablespoons fresh lemon juice
  • Lavender sprigs
  1. Cream butter and sugar until light and fluffy, about 3 minutes. Add lemon juice, zest, and vanilla. Add yogurt, and add eggs one at a time. Add flour, baking powder, salt, and lavander. Mix for an additional minute, scrapping the bowl, until everything is smooth and combined. Pour batter into a loaf pan that has been coveres with parchment paper
  2. Bake in a preheated 350 degree (180 celsius) oven for 45 to 50 minutes. Cool in pan for 10 minutes. Take the cake out of the pan, and cool completely on a rack.
  3. Make the glaze by whisking powdered sugar and lemon juice. Add more sugar and lemon juice as needed. Drizzle over cake and add lavender sprigs. Let glaze stand until completely set.
                                                                       Made by Eva Er┼żen

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