Lemon-Lavender Yogurt Cake
By By Polina Chesnakova, from Everyday Cake
Images
Serves
Makes 4 to 6 Servings
Ingredients
For the cake
1 1/4 cups (250 g) granulated sugar
3 tablespoons dried lavender buds
Finely grated zest of 1 large lemon (about 2 tablespoons)
1 1/2 cups plus 2 tablespoons (210 g) all-purpose flour, plus more for dusting
2 teaspoons baking powder
1 teaspoon kosher salt
3 eggs, at room temperature
3/4 cup (175 ml) neutral oil, such as canola or safflower
Scant 2/3 cup (155 g) full-fat plain or Greek yogurt, at room temperature
1 1/2 teaspoons vanilla extract
For the lemon syrup
1 1/2 teaspoons dried lavender buds
1/3 cup (65 g) granulated sugar
Freshly squeezed juice from 1 large lemon (3 to 4 tablespoons)
1 1/4 cups (250 g) granulated sugar
3 tablespoons dried lavender buds
Finely grated zest of 1 large lemon (about 2 tablespoons)
1 1/2 cups plus 2 tablespoons (210 g) all-purpose flour, plus more for dusting
2 teaspoons baking powder
1 teaspoon kosher salt
3 eggs, at room temperature
3/4 cup (175 ml) neutral oil, such as canola or safflower
Scant 2/3 cup (155 g) full-fat plain or Greek yogurt, at room temperature
1 1/2 teaspoons vanilla extract
For the lemon syrup
1 1/2 teaspoons dried lavender buds
1/3 cup (65 g) granulated sugar
Freshly squeezed juice from 1 large lemon (3 to 4 tablespoons)
Procedure
To make the cake
Preheat the oven to 350 degrees F. Grease and flour an 8 1/2 -by-4 1/2-inch or 9-by-5-inch loaf pan.
In a food processor, process the sugar, lavender, and lemon zest for 15 to 20 seconds, or until the lavender and zest are finely ground and have infused the sugar with their aroma and flavor. Alternatively, finely crush the lavender in a mortar and pestle and use your fingers to rub it and the zest into the sugar.
Transfer the sugar mixture to a large bowl. Whisk in the flour, baking powder, and salt.
Add the eggs, oil, yogurt, and vanilla and whisk until fully incorporated and a smooth batter forms.
Scrape the batter into the prepared pan and bake until the cake is a deep golden brown and a tester inserted into the center comes out clean, 65 to 75 minutes for an 81/2-by-41/2-inch pan or 50 to 60 minutes for a 9-by-5-inch pan.
To make the lemon syrup
Crush the lavender buds in a mortar and pestle and transfer them to a small bowl with the sugar. (Alternatively, process them in a food processor like for the cake, then transfer to a small bowl.)
Add the lemon juice and mix to combine—the syrup should have a thin, runny consistency. Stir to combine again before using.
To assemble the cake
When the cake is done baking, remove it from the oven and immediately spoon the syrup over the top.
Allow the cake to cool in the pan for 30 minutes before running a knife around the edges of the cake and inverting it onto a wire rack.
Cool completely before serving. The cake keeps well wrapped at room temperature for 3 to 4 days.
NOTE: If you don’t like or can’t find lavender, omit it. Skip the food processor and simply rub the zest into the sugar before proceeding as instructed.
(c) 2022 by Polina Chesnakova. All rights reserved. Excerpted from Everyday Cake by permission of Sasquatch Books. Photography by Charity Burggraaf.
Preheat the oven to 350 degrees F. Grease and flour an 8 1/2 -by-4 1/2-inch or 9-by-5-inch loaf pan.
In a food processor, process the sugar, lavender, and lemon zest for 15 to 20 seconds, or until the lavender and zest are finely ground and have infused the sugar with their aroma and flavor. Alternatively, finely crush the lavender in a mortar and pestle and use your fingers to rub it and the zest into the sugar.
Transfer the sugar mixture to a large bowl. Whisk in the flour, baking powder, and salt.
Add the eggs, oil, yogurt, and vanilla and whisk until fully incorporated and a smooth batter forms.
Scrape the batter into the prepared pan and bake until the cake is a deep golden brown and a tester inserted into the center comes out clean, 65 to 75 minutes for an 81/2-by-41/2-inch pan or 50 to 60 minutes for a 9-by-5-inch pan.
To make the lemon syrup
Crush the lavender buds in a mortar and pestle and transfer them to a small bowl with the sugar. (Alternatively, process them in a food processor like for the cake, then transfer to a small bowl.)
Add the lemon juice and mix to combine—the syrup should have a thin, runny consistency. Stir to combine again before using.
To assemble the cake
When the cake is done baking, remove it from the oven and immediately spoon the syrup over the top.
Allow the cake to cool in the pan for 30 minutes before running a knife around the edges of the cake and inverting it onto a wire rack.
Cool completely before serving. The cake keeps well wrapped at room temperature for 3 to 4 days.
NOTE: If you don’t like or can’t find lavender, omit it. Skip the food processor and simply rub the zest into the sugar before proceeding as instructed.
(c) 2022 by Polina Chesnakova. All rights reserved. Excerpted from Everyday Cake by permission of Sasquatch Books. Photography by Charity Burggraaf.
Lemon-Lavender Yogurt Cake
By By Polina Chesnakova, from Everyday Cake
Serves
Makes 4 to 6 Servings
Ingredients
For the cake
1 1/4 cups (250 g) granulated sugar
3 tablespoons dried lavender buds
Finely grated zest of 1 large lemon (about 2 tablespoons)
1 1/2 cups plus 2 tablespoons (210 g) all-purpose flour, plus more for dusting
2 teaspoons baking powder
1 teaspoon kosher salt
3 eggs, at room temperature
3/4 cup (175 ml) neutral oil, such as canola or safflower
Scant 2/3 cup (155 g) full-fat plain or Greek yogurt, at room temperature
1 1/2 teaspoons vanilla extract
For the lemon syrup
1 1/2 teaspoons dried lavender buds
1/3 cup (65 g) granulated sugar
Freshly squeezed juice from 1 large lemon (3 to 4 tablespoons)
1 1/4 cups (250 g) granulated sugar
3 tablespoons dried lavender buds
Finely grated zest of 1 large lemon (about 2 tablespoons)
1 1/2 cups plus 2 tablespoons (210 g) all-purpose flour, plus more for dusting
2 teaspoons baking powder
1 teaspoon kosher salt
3 eggs, at room temperature
3/4 cup (175 ml) neutral oil, such as canola or safflower
Scant 2/3 cup (155 g) full-fat plain or Greek yogurt, at room temperature
1 1/2 teaspoons vanilla extract
For the lemon syrup
1 1/2 teaspoons dried lavender buds
1/3 cup (65 g) granulated sugar
Freshly squeezed juice from 1 large lemon (3 to 4 tablespoons)
Procedure
To make the cake
Preheat the oven to 350 degrees F. Grease and flour an 8 1/2 -by-4 1/2-inch or 9-by-5-inch loaf pan.
In a food processor, process the sugar, lavender, and lemon zest for 15 to 20 seconds, or until the lavender and zest are finely ground and have infused the sugar with their aroma and flavor. Alternatively, finely crush the lavender in a mortar and pestle and use your fingers to rub it and the zest into the sugar.
Transfer the sugar mixture to a large bowl. Whisk in the flour, baking powder, and salt.
Add the eggs, oil, yogurt, and vanilla and whisk until fully incorporated and a smooth batter forms.
Scrape the batter into the prepared pan and bake until the cake is a deep golden brown and a tester inserted into the center comes out clean, 65 to 75 minutes for an 81/2-by-41/2-inch pan or 50 to 60 minutes for a 9-by-5-inch pan.
To make the lemon syrup
Crush the lavender buds in a mortar and pestle and transfer them to a small bowl with the sugar. (Alternatively, process them in a food processor like for the cake, then transfer to a small bowl.)
Add the lemon juice and mix to combine—the syrup should have a thin, runny consistency. Stir to combine again before using.
To assemble the cake
When the cake is done baking, remove it from the oven and immediately spoon the syrup over the top.
Allow the cake to cool in the pan for 30 minutes before running a knife around the edges of the cake and inverting it onto a wire rack.
Cool completely before serving. The cake keeps well wrapped at room temperature for 3 to 4 days.
NOTE: If you don’t like or can’t find lavender, omit it. Skip the food processor and simply rub the zest into the sugar before proceeding as instructed.
(c) 2022 by Polina Chesnakova. All rights reserved. Excerpted from Everyday Cake by permission of Sasquatch Books. Photography by Charity Burggraaf.
Preheat the oven to 350 degrees F. Grease and flour an 8 1/2 -by-4 1/2-inch or 9-by-5-inch loaf pan.
In a food processor, process the sugar, lavender, and lemon zest for 15 to 20 seconds, or until the lavender and zest are finely ground and have infused the sugar with their aroma and flavor. Alternatively, finely crush the lavender in a mortar and pestle and use your fingers to rub it and the zest into the sugar.
Transfer the sugar mixture to a large bowl. Whisk in the flour, baking powder, and salt.
Add the eggs, oil, yogurt, and vanilla and whisk until fully incorporated and a smooth batter forms.
Scrape the batter into the prepared pan and bake until the cake is a deep golden brown and a tester inserted into the center comes out clean, 65 to 75 minutes for an 81/2-by-41/2-inch pan or 50 to 60 minutes for a 9-by-5-inch pan.
To make the lemon syrup
Crush the lavender buds in a mortar and pestle and transfer them to a small bowl with the sugar. (Alternatively, process them in a food processor like for the cake, then transfer to a small bowl.)
Add the lemon juice and mix to combine—the syrup should have a thin, runny consistency. Stir to combine again before using.
To assemble the cake
When the cake is done baking, remove it from the oven and immediately spoon the syrup over the top.
Allow the cake to cool in the pan for 30 minutes before running a knife around the edges of the cake and inverting it onto a wire rack.
Cool completely before serving. The cake keeps well wrapped at room temperature for 3 to 4 days.
NOTE: If you don’t like or can’t find lavender, omit it. Skip the food processor and simply rub the zest into the sugar before proceeding as instructed.
(c) 2022 by Polina Chesnakova. All rights reserved. Excerpted from Everyday Cake by permission of Sasquatch Books. Photography by Charity Burggraaf.