I went a little cooking crazy yesterday morning. We had a lot of food in the fridge that I was afraid of spoiling if I didn’t make use of it. My new favorite website, Pinterest, came in handy. By searching what ingredients I had, I was able to make carrot salad, chickpea salad, and lemon-lavender tea bread. I’m obsessed with the combination of lemon and lavender lately. Perhaps I’m a little partial since the natural colors of each will inspire my little backyard wedding reception. However, I had left over culinary grade lavender in my cabinet and some lemons that desperately needed to be used.
- 1 1/2 c. all-purpose flour
- 1 1/2 tsp. baking powder
- 1/4 tsp. salt
- 2 tsp. dried culinary lavender
- 9 tbsp. unsalted butter, room temperature
- 1 c. granulated sugar
- 2 large eggs
- 1/4 c. milk
- 2 tbsp. lemon juice
- Grated zest of 1 lemon
- 1 c. confectioner’s sugar
- 2 tbsp. fresh lemon juice
- Preheat the oven to 350 degrees. Butter and flour a 9-inch loaf pan.
- Chop the lavender finely and whisk it together with the flour, salt, and baking powder. Mix the lemon juice and zest together in a small prep bowl.
- Using the paddle attachment, cream the butter and sugar together until light and fully, about 2 minutes. Add the eggs, one at a time, and beat about 30-45 seconds on medium after each addition, until the eggs are just blended in.
- Add one-third of the flour mixture, and beat until incorporated. Add another third, then the lemon juice and zest, and finally the last of the flour, mixing about 30 seconds after each addition.
- Pour the batter into the floured pan, smooth it down, and bake for 50-55 minutes, until a tester comes out clean. While the cake is baking, whisk the lemon juice and confectioner’s sugar together to form the glaze.
- Remove the pan from the oven and, while the cake is still hot, pour the glaze over the top and brush it around with a pastry brush to distribute evenly. Let the cake cool about ten minutes in its pan as the glaze sets, then pop it out and cool it down the rest of the way on a rack before serving.
I still have a lot of lavender left over. I plan on some soap making today and found a recipe for Biscuits Au Lavende (lavender sugar cookies) that I plan on making in the future.