Lavender is blooming everywhere on my property and most of the neighbouring ones, too, and is the inspiration for this lavender yogurt cake. I love the scent of real lavender and every time I walk past one of the beautiful purple shrubs, I can’t resist pinching off a bloom and rubbing it between my fingers for the amazing perfume.
Because I like to find ways to use this abundance of lavender in my kitchen, I have, more than once, been asked the question “doesn’t it taste like soap?” Well, I wouldn’t know because I don’t eat soap, but people do associate lavender with scented soaps and lotions. Lavender though, is actually a herb, a member of the mint family. It adds a unique flavour, a little sweet and floral, to both sweet and savory dishes. If you’ve ever had anything seasoned with herbes de Provence, then you’ve probably tasted lavender.
Apparently, cooking with lavender is now trendy. Where I live, we didn’t realize it ever wasn’t, but I’m glad it’s now an in thing, so that more people get to know edible lavender.
.A yogurt cake is very traditional in France, and usually baked in a loaf pan. It’s a nicely moist, dense cake, similar to a pound cake and just as versatile. You can dress it up with preserves or fresh fruit and whipped cream (I like to use it for a strawberry short-cake base) and once the cake is stale, it can be toasted. Think raspberry jam on warm toasted cake. Now that’s a breakfast treat, if not a healthy one.
Because this lavender yogurt cake is already getting dressed up with lavender buds and a lemony glaze, I’m leaving it just as is.
- 1 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup full fat or greek plain yogurt
- 1 cup sugar
- 3 tbsp lavender buds
- juice and zest of one lemon
- 1/2 tsp vanilla extract
- 1/2 cup vegetable oil
- 2 large eggs
- 1/3 cup icing sugar
Preheat oven to 350° Coat a 10 inch bundt pan with vegetable oil spray. Whisk flour, baking powder and salt in a medium bowl. In another bowl, whisk together yogurt, sugar, eggs, oil, lemon zest, vanilla and 2 tbsp of the lavender buds. Fold the dry ingredients into the yogurt mixture and stir until just combined. Pour batter into prepared pan and bake in centre of oven on middle rack about 50 minutes. Allow to cool in pan for 10 minutes, and remove to a wire rack.
Stir together lemon juice and icing sugar in a small pot and cook until sugar is dissolved. Allow to cool. While cake is still warm, pour over the cake and allow to soak in. Scatter the remaining 1 tbsp lavender buds over the cake.
Store at room temperate in a covered container for up to 3 days