1 1/2 cups – All-purpose flour
1/4 tsp – Baking powder
1/8 tsp – Baking soda
1/4 tsp – Salt
1/2 cup – Butter, softened
1 cup – Sugar
3 nos – Eggs
3/4 cup – Yogurt
1 Tbs – Lemon juice
1 tsp – Vanilla extract
1 tsp – Lemon zest
1/2 cup – Icing Sugar
1/2 no – Lemon juice
A pinch of lavendar seeds and lemon zest
2 nos – Lemons, sliced
Preheat oven to 180°C. Grease and line a 9″ Pan.
In a bowl, sift and combine the flour, baking powder, baking soda, and salt. Set aside.
In the bowl of a stand mixer, cream the butter for a minute. Gradually add the sugar and cream until light and fluffy, about 7 minutes. Add the eggs, one at a time, mixing each until fully incorporated.
Slowly add the dry ingredients, alternating with the yogurt, to the creamed butter and sugar and mix just until incorporated. Add the lemon juice, vanilla extract and lemon zest and beat on low just until blended. Gently stir in the lavender seeds.
Pour the batter into the prepared pan and bake for 30-35 minutes until the edges begin to brown and a toothpick inserted in the center of the loaf comes out clean. Cool in the cake in the pan for 10-15 minutes before transferring to a wire rack.
Gradually mix lemon juice to the icing sugar till it reaches a pouring consistency. Place the cake over a stand. Drizzle the icing over the cake. Arrange the lemon slices over it, drizzle some more icing on top and sprinkle lavendar seeds and lemon zest on top.
Recipe courtesy. www.bakerchick.com