Lemon Lavender Loaf Cake
A delicious, moist, and fragrant cake loaf that's perfect for Spring!
Ingredients
Lemon Lavender Loaf
- ¾ cup vegetable oil see notes
- 1 tbsp lemon zest approx. 2 lemons
- 1 tsp lavender culinary grade
- 2 ½ cup AP flour
- 1 ½ cup granulated sugar
- ¼ tsp salt
- 3 eggs
- 1 ½ tsp baking powder
- ¾ cup yogurt or sour cream
- ⅔ cup lemon juice approx. 2 lemons
Lavender Glaze
- 1 cup confectioners sugar
- 1 cup royal icing
- 1 tsp lemon juice
- 2-3 tbsp hot water
- 1 tsp vanilla extract
- 1 tsp lavender culinary grade
- 3-4 drops purple food coloring (optional)
Instructions
Prep 20 mins before
- In a small saucepan heat vegetable oil (avoid use of sunflower or olive oil as they will alter the taste too much - canola, avocado, corn oil, and coconut oil are all good options) and culinary grade lavender (make sure you use cooking grade, which just means it has no extra husks or sticks). Allow oil to get hot but not sizzling, and turn off heat for 20 mins with a lid on. This will "bloom" your lavender, and infuse it with the oil.
- Strain into any cup, and let cool.
Baking
- Preheat your oven to 400 °F (if you want a smoother top to your loaf, reduce to 325-350 depending on oven and extend bake time in the end until skewer comes out clean). Line a loaf pan with parchment paper as well as add some buttered sides.
- In a stand mixer (or with a hand mixer), beat together sugar and lemon zest until the sugar takes on a yellow color.
- One at a time add the eggs, allowing each to incorporate. Beat on high to allow eggs to fluff up the mixture. Followed by the cooled lavender oil in a slow drizzle.
- Reduce mixer speed, and add salt, flour, sugar, and baking powder gradually. If the dough starts to look too thick, add the lemon juice, followed by the yogurt.
- Mix until the batter looks fully incorporated and smooth.
- Pour into your loaf pan and continue to bake for about 1 ½ hours (depending on the temperature you chose, and your oven).
- Once a skewer comes out clean from the center, the loaf is ready. Allow it to cool completely before glazing.
Glaze
- In a bowl combine both royal icing and confectioner's sugar, and start by adding lemon juice, and hot water and vanilla gradually. Do not over-add liquids. Add only 1 tsp at a time.
- Once the glaze looks smooth, and resembles honey, feel free to add food coloring if you wish. I do not advise mixing red and blue coloring as it will look more brown, but actually use purple if you have it on hand.
- Sprinkle culinary lavender on top (optional).