Lemon Lavender Cake
This moist lemon lavender cake has culinary lavender baked right in! Perfect for a bridal or baby shower, tea, or light afternoon sweet.
Prep Time20 mins
Cook Time40 mins
Servings: 12
- 1 1/2 c. white sugar
- 3/4 tbsp. dried culinary lavender
- 1 1/2 c. all-purpose flour
- 1/2 tsp. baking soda
- 1/2 tsp. baking powder
- 1/4 tsp. salt
- 2 eggs
- 1 c. Greek yogurt
- 1/2 c. light olive oil
- zest from 1 lemon
- 1 tbsp. fresh lemon juice
- powdered sugar, for dusting
Preheat oven to 350 degrees. Line the bottom of a 9-inch springform pan with parchment paper and spray the sides with non-stick spray.
In the bowl of a food processor, pulse the sugar and dried lavender until well mixed and the lavender has broken down.
In a large bowl, mix flour, baking soda, baking powder, and salt. In a separate small bowl or large measuring cup, mix the eggs, yogurt, and olive oil. Make a well in the dry ingredients and pour in the wet, stirring to combine. Stir in the lemon zest and juice.
Pour the batter into the prepared pan and bake about 40 minutes, or until the top is golden and springs back when pressed. Cool about 5 minutes, then remove from the springform pan and plate. Sprinkle with powdered sugar.