Lavender Lemon Cake

[Guest guest]

In response to your request for recipes that include lavender -- here's one of

my absolute favorite recipes!!! I know this cake may sound a " little weird " ,

but it's one of the best cakes I've ever had. This can be made in a regular

streusel or pound cake pan if you don't have this special pan from

Williams-Sonoma (which is beautiful, I should add!).

 

I'll look for other recipes for you, but wanted to start with this one.

 

Photos are available on the Veg-Recipes site in the " Photos " section (see

" Notes " in recipe).

 

Karen

List Owner

 

 

* Exported from MasterCook *

 

Lavender Lemon Cake

 

Recipe By :Flo Braker, Author of The

Simple Art of Baking

Serving Size : 16 Preparation Time :0:00

Categories : Cakes & Frostings

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 cups cake flour

1 1/2 teaspoons baking powder

1 teaspoon baking soda

1/4 teaspoon salt

16 tablespoons unsalted butter -- (2 sticks)

1 1/2 cups granulated sugar

1 tablespoon dried lavender flowers

4 eggs -- lightly beaten

1/2 teaspoon pure lemon extract

1 cup plain yogurt

1 tablespoon finely grated lemon zest

1/2 cup sifted confectioners’ sugar

2 tablespoons honey

1 tablespoon lemon juice

 

Have all ingredients at room temperature. Position rack in lower third of an

oven; preheat oven to 325°F. Butter and flour a 10-cup Fleur de Lis tube pan or

a bundt pan; tap out excess flour.

 

Sift together the flour, baking powder, baking soda and salt onto a sheet of

waxed paper; set aside.

 

In the bowl of an electric mixer, beat the butter on medium speed until creamy

and smooth, about 30 seconds. Add the sugar and lavender and continue beating

until light and fluffy, stopping mixer to scrape sides of bowl occasionally, 3

to 5 minutes. Add the eggs a little at a time, beating well after each addition;

add lemon extract. On very low speed, add the flour mixture in three additions,

alternating with the yogurt, beginning and ending with the flour; stop mixer and

scrape sides of bowl occasionally. Blend each addition until just incorporated;

fold in lemon zest.

 

Spoon batter into the pan, spreading the batter so outside edges are about 1

inch higher than the inside edges.

 

Bake until the cake springs back when lightly touched and begins to pull away

from the sides of the pan, 50 to 55 minutes. Set pan on a cooling rack and cool

cake completely in pan, 1 to 2 hours. Invert cake pan onto a wire rack and

remove pan.

 

In a small saucepan over low heat, warm honey until runny. Place 1/2 cup

confectioners' sugar in a small bowl and pour honey and lemon juice over sugar;

stir to blend. With a pastry brush, brush the cake with the glaze and let cake

stand at room temperature until ready to serve. Dust with confectioners' sugar

just before serving.

 

 

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Per Serving (excluding unknown items): 297 Calories; 13g Fat (39.7% calories

from fat); 4g Protein; 42g Carbohydrate; trace Dietary Fiber; 80mg Cholesterol;

181mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk;

2 1/2 Fat; 1 1/2 Other Carbohydrates.

 

NOTES : Photos of this cake are available to Veg-Recipes list members at:

Veg-Recipes/ (click on " Photos " on the left side,

then choose the " Recipe Photos " folder " .

 

The cake in the photo is made in Williams-Sonoma's " Fleur-de-Lis " cake pan

(available in WS stores or via mail order for $28).

Nutr. Assoc. : 0 0 0 0 0 0 0 0 3897 0 802 2788 0 0