Lemon-lavender yogurt loaf

Lemon-lavender yogurt loaf

52 ratings

Luisa, student


„I’d feel just as comfortable serving this cake at a dinner party as I would snacking on it for breakfast. The bright floral and citrus flavors are subtle, sophisticated, and delicious!“

Difficulty

Easy 👌
25
min.
Preparation
35
min.
Baking
0
min.
Resting

Ingredients

Servings:-10+
190 g
all-purpose flour
2 tsp
baking powder
½ tsp
salt
113 g
butter
225 g
sugar
2 tbsp
lemon zest
2 tbsp
dried lavender
3
eggs
150 g
Greek yogurt
1 tsp
vanilla extract
5 tbsp
lemon juice (divided)
125 g
powdered sugar
½
vanilla bean (scraped)
butter for greasing
Metric
Imperial
  • 190 g all-purpose flour
  • 2 tsp baking powder
  • ½ tsp salt
  • 113 g butter
  • 225 g sugar
  • 2 tbsp lemon zest
  • 2 tbsp dried lavender
  • 3  eggs
  • 150 g Greek yogurt
  • 1 tsp vanilla extract
  • 5 tbsp lemon juice (divided)
  • 125 g powdered sugar
  • ½  vanilla bean (scraped)
  • butter for greasing

Utensils

  • zester
  • oven
  • loaf pan (11 cm x 29 cm/4.5 in. x 12 in.)
  • citrus press
  • whisk
  • parchment paper
  • rubber spatula
  • cutting board
  • knife
  • 3 mixing bowls
  • stand mixer or hand mixer with beaters

Enjoy with

Homemade Lemon-Lavender Lemonade
Cut half a lemon into slices and muddle them with some cane sugar. Fill glass with ice cubes and sparkling water, then add a dash of lavender syrup at the end. Stir to combine.

Nutrition per serving

Cal
318
Protein
5g
Fat
11g
Carb
50g

Step 1/3

Set butter, eggs, and yogurt out to reach room temperature. Preheat oven to 175°C/350°F. Finely chop lavender. Butter a loaf pan and line it with a strip of parchment paper long enough to hang over short sides of the pan. Whisk together flour, baking powder, and salt; set aside. Cream butter, then add sugar, lemon zest, and lavender. Beat until light and well combined, then add eggs one at a time.
  • 190 all-purpose flour
  • 2 tsp baking powder
  • ½ tsp salt
  • 113 butter
  • 225 sugar
  • 2 tbsp lemon zest
  • 2 tbsp dried lavender
  • 3 eggs
  • butter for greasing
  • zester
  • oven
  • loaf pan (11 cm x 29 cm/4.5 in. x 12 in.)
  • whisk
  • parchment paper
  • rubber spatula
  • cutting board
  • knife
  • stand mixer or hand mixer with beaters

Set butter, eggs, and yogurt out to reach room temperature. Preheat oven to 175°C/350°F. Finely chop lavender. Butter a loaf pan and line it with a strip of parchment paper long enough to hang over short sides of the pan. Whisk together flour, baking powder, and salt; set aside. Cream butter, then add sugar, lemon zest, and lavender. Beat until light and well combined, then add eggs one at a time.

Step 2/3

In a small bowl, combine yogurt with some of the lemon juice and vanilla extract. Fold half of dry ingredients into butter mixture, then add yogurt. Add rest of flour and stir to combine. Pour batter into loaf pan and bake for about 35 minutes, or until a toothpick inserted into center of the cake comes out clean. Let cool in pan for 15 minutes before turning cake out of pan. Let cool completely.
  • 150 Greek yogurt
  • 2 tbsp lemon juice
  • 1 tsp vanilla extract
  • mixing bowl
  • citrus press
  • loaf pan

In a small bowl, combine yogurt with some of the lemon juice and vanilla extract. Fold half of dry ingredients into butter mixture, then add yogurt. Add rest of flour and stir to combine. Pour batter into loaf pan and bake for about 35 minutes, or until a toothpick inserted into center of the cake comes out clean. Let cool in pan for 15 minutes before turning cake out of pan. Let cool completely.

Step 3/3

Meanwhile, stir together powdered sugar, remaining lemon juice, and vanilla until smooth. Drizzle glaze over cooled cake, sprinkle with lavender buds, and let set before slicing and serving.
  • 125 powdered sugar
  • 3 tbsp lemon juice
  • ½ vanilla bean (scraped)
  • mixing bowl
  • rubber spatula

Meanwhile, stir together powdered sugar, remaining lemon juice, and vanilla until smooth. Drizzle glaze over cooled cake, sprinkle with lavender buds, and let set before slicing and serving.