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