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Lavender Yogurt Cake
Lavender adds a subtly sweet floral note to this moist and tasty yogurt cake with a lemon glaze.
Course
Dessert
Cuisine
Baking
Diet
Vegetarian
Prep Time
10
minutes
minutes
Cook Time
50
minutes
minutes
Total Time
1
hour
hour
Servings
12
slices
Calories
240
kcal
Author
Colleen Milne
Ingredients
1 ½
cups
all-purpose flour
2
teaspoon
baking powder
½
teaspoon
salt
1
cup
full fat or Greek plain yogurt
1
cup
sugar
3
tablespoon
lavender buds
juice and zest of one lemon
½
teaspoon
vanilla extract
½
cup
vegetable oil
2
large eggs
⅓
cup
icing sugar
Instructions
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 tablespoon of the lavender buds.
Fold the dry ingredients into the yogurt mixture and stir until just combined.
Pour batter into the prepared pan and bake in the centre of the oven on middle rack about 50 minutes.
Allow cake to cool in the pan for 10 minutes, and remove to a wire rack.
Make the glaze: Stir together lemon juice and icing sugar in a small pot and cook until sugar is dissolved. Allow to cool.
While the cake is still warm, pour the glaze over the cake and allow it to soak in.
Scatter the remaining 1 tablespoon lavender buds over the cake.
Store at room temperate in a covered container for up to 3 days
Nutrition
Serving:
1
slice
|
Calories:
240
kcal
|
Carbohydrates:
33
g
|
Protein:
4
g
|
Fat:
10
g
|
Saturated Fat:
7
g
|
Cholesterol:
28
mg
|
Sodium:
116
mg
|
Potassium:
111
mg
|
Sugar:
20
g
|
Vitamin A:
60
IU
|
Vitamin C:
0.4
mg
|
Calcium:
73
mg
|
Iron:
1
mg