Lemon Lavender Yogurt Cake by Polina Chesnakova " Everyday Cake"

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Instructions Preheat oven to 350°F (175°C). Grease and flour an 8 1/2 × 4 1/2-inch or 9 × 5-inch loaf pan. In a food processor, combine sugar, lavender, and lemon zest. Process for 15–20 seconds until finely ground and fragrant. (Alternatively, crush lavender in a mortar and rub it with zest into the sugar by hand.) Transfer mixture to a large bowl. Whisk in flour, baking powder, and salt. Add eggs, oil, yogurt, and vanilla. Whisk until smooth. Pour batter into the prepared pan. Bake: 65–75 minutes for 8 1/2 × 4 1/2-inch pan 50–60 minutes for 9 × 5-inch pan Cake should be deep golden and a tester comes out clean.

Step 2

Transfer mixture to a large bowl. Whisk in flour, baking powder, and salt. Add eggs, oil, yogurt, and vanilla. Whisk until smooth. Pour batter into the prepared pan. Bake: 65–75 minutes for 8 1/2 × 4 1/2-inch pan 50–60 minutes for 9 × 5-inch pan Cake should be deep golden and a tester comes out clean. Lemon Syrup Crush lavender and mix with sugar in a small bowl. Add lemon juice and stir — syrup should be thin and runny. Finishing When cake is done, remove from oven and immediately spoon syrup over the top. Let cool in pan for 30 minutes, then run a knife around edges and invert onto a rack. Cool completely before serving.

Step 3

Notes If you don’t like or don’t have lavender, omit it. Simply rub lemon zest into sugar and proceed.