When I was a kid I remember walking down the quiet country road near our house, passing a little gas station and quick market that sold the best bologna and cheese sandwiches, to our neighbor’s house. Our neighbor, Ms. Nancy, was one of the best home cook’s. She could cook anything but her specialty was pie, cake and donuts. Aunt Nancy, as we called her, would welcome me in and cut me a slice of pie or cake without even asking if I’d like a slice. I think she could see the excitement in my face as I eyed the sweets on her counter.
It’s these brief memories that always remind me how food brings people together. It’s love and comfort, nourishment and medicine, not only for the body, but often for the soul. These are the moments I remember most. My life around the table.
This delicately sweet lemon yogurt cake with lavender icing reminds me of my time spent in Aunt Nancy’s kitchen. It also reminds me of summer and the sweet memories visiting lavender fields with my children when they were little. We’d sample lavender ice cream, lavender creme brûlée, lavender chocolate, lavender tea and my oldest gal’s favorite a lavender steamer.
Lavender pairs beautifully with lemon and gives this lemon cake just a hint of fragrance. It’s light and simple and is lovely for breakfast or a dessert. It’s one of those cakes you can leave on the counter for a quick treat or if you’re a member of my family, a quick bite in passing. As a result, I always find a selection of used forks in the sink. 🙂
Delicious Wishes and Loads of Love,
- 1 ½ cups all-purpose flour, plus 1 tablespoon extra for dusting the pan
- ½ teaspoon salt
- 2 teaspoons baking powder
- 2 large eggs
- 1 cup granulated sugar
- Zest of one lemon
- 2 tablespoons lemon juice
- 1 cup plain, whole milk Greek yogurt
- ½ cup vegetable oil, plus a little extra for greasing the pan
- 1 standard loaf pan (8 ½ x 4 ¼ )
- 1 cup confectioners’ sugar
- 1 tablespoon dried lavender buds
- ½ cup boiling water
Prepare the Lavender tea by combining the dried lavender buds with the boiling water. Let this steep for 15 minutes.
While the lavender tea is steeping, prepare the cake.
Grease the loaf pan with oil and then lightly dust with a tablespoon of all-purpose flour, shaking out the excess.
Pre-heat the oven to 350F.
In a medium bowl, stir together the all-purpose flour, salt and baking powder. In a separate bowl, whisk together the eggs, sugar, lemon zest, lemon juice, Greek yogurt and vegetable oil.
Slowly whisk the dry ingredients into the wet ingredients making sure all the ingredients are incorporated.
Pour the batter into the baking pan and bake for about 45-50 minutes or until a toothpick comes out clean.
While the cake is baking, strain the lavender buds from the water, making a tea. Mix together the confectioners’ sugar with 2 tablespoons of the lavender tea. If you feel the icing is to thick to be drizzled on, add a dash more lavender tea to thin the icing.
When the cake is done, let it cool for a few minutes before removing it from the pan. Then drizzle the lavender icing over the warm cake. Slice and serve.
I originally created this recipe for Home By Design Magazine April/May 2015 Issue.