No. 1 : Quick Recipe

Lemon Cake with Lavender Lemon Glaze

  • 1 Cup Fine Turbinado or Raw Sugar
  • 1/2 Cup Unsalted Butter
  • 2 Large Eggs
  • 2 Tsp Vanilla Extract
  • 1 1/2 Cups Whole Wheat Pastry Flour, or All Purpose Flour
  • 1 3/4 Tsp Baking Powder
  • 3/4 Cup Oat or Almond Milk
  • Zest  of 1 Large Lemon
  • 1 TB Lemon Juice


Step One

Preheat the oven to 350F. Line the bottom of 8” springform pan with parchment paper. Coat sides with oil spray

Step Two

Using a mixer, cream sugar and butter together until fluffy.  Add eggs and vanilla extract. Whisk together the flour and baking powder and add to the creamed butter and sugar. Add in the milk, zest and juice and mix until smooth. 

Step Three

Spoon the mixture into the prepared springform pan.  Bake for 35 minutes or until toothpick comes out clean. Let sit for 7-8 minutes and then run a knife around the edge, remove the cake from the pan and place on a wire rack. 

No. 2 : Kitchen Scoop

Lavender Lemon Glaze

  • ½ Cup Powdered Sugar
  • 2 – 3 TB Oat or Almond Milk
  • ½ tsp Lavender 
  • 1 tsp Lemon Zest

Whisk ingredients together and drizzle over cooled cake.

Thanks to photographer Chloe Clark for the gorgeous picture above!

No. 3 : Clever Idea

​Did you know lavender is a flowering plant that is part of the mint family? Originating in the hills of the Mediterranean, lavender was probably spread throughout Europe by the Romans who used it in their ancient baths. The tiny colorful buds from the lavender plant are used in cooking, their sweet flavor is amplified when combined with citrus like lemon or orange.

No. 4 : Wine FIND of the Week

Hogue Late Harvest Riesling
Washington State
About  $12.00

Mouthwateringly fragrant, full of the tastes of honey and stone fruits like peach and apricot, this wine has enough sweetness to stand up to the cake and glaze without being cloying. A super pair with citrus, peach or apricot desserts.

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