Lavender – lemon cake LifePress store

Unusual, isn’t it? But, it is worth trying – a combination of two such favorite and appreciated plants. Very few almonds and no mistakes.

Ingredients (for two loaves)

  • tortica lavender21/3 cup milk
  • 6 large eggs
  • 1.5 tablespoons fresh lemon juice
  • 1 teaspoon vanilla
  • 3 cups (250 ml) of multipurpose flour
  • 1.5 cups sugar
  • 1.5 teaspoons baking powder
  • 2 teaspoons grated lemon zest
  • 1 whole and 2/3 cup butter, softened
  • 1/3 cup dried lavender flowers
  • A bit of salt

Preheat the oven to 200C. Oil and lightly flour two loaf pans (a rectangular mold deeper or two ordinary smaller pans). Set them aside. In a large bowl, mix the milk, eggs, lemon juice and vanilla. Stir until you get a smooth mixture. In another bowl, mix the flour, sugar, baking powder, salt and lemon zest. Add the butter and stir for 2 to 3 minutes with a mixer. Lightly add the milk mixture to this flour mixture 2 or 3 times at one-minute intervals and stir constantly. Finally add the lavender and mix lightly, briefly. Divide the mixture into two already prepared pans and bake in the oven for 30 to 35 minutes. Remove from the oven, cut a small loaf lengthwise in the middle with an oiled knife. Return to bake for another 30 minutes. Check with a toothpick if it is done.

During this time, make the glaze. You will need half a cup of powdered sugar, juice and grated rind of one lemon and, if desired, a little chopped almonds. Mix all ingredients (except almonds). Pour this mixture over the semi-cooled loaves and add the almonds. Allow the glaze to harden. Cut into slices and serve with coffee or tea. (Try this refreshing lemon pie as well. Find the recipe HERE)

Source: LifePress magazin by

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