Lemon-lavender yogurt loaf

Lemon-lavender yogurt loaf

Based on 82 ratings

Difficulty

Easy 👌
25
min.
Preparation
35
min.
Baking
0
min.
Resting

Ingredients

Servings2
38 g
all-purpose flour
tsp
baking powder
tsp
salt
22⅝ g
butter
45 g
sugar
tbsp
lemon zest
tbsp
dried lavender
eggs
30 g
Greek yogurt
¼ tsp
vanilla extract
1 tbsp
lemon juice (divided)
25 g
powdered sugar
vanilla bean (scraped)
butter for greasing
MetricImperial

Utensils

zester, oven, loaf pan (11 cm x 29 cm/4.5 in. x 12 in.), whisk, parchment paper, rubber spatula, cutting board, knife, stand mixer or hand mixer with beaters, mixing bowl, citrus press, loaf pan

How-To Videos

how-to-cream-butter-and-sugar

How to cream butter and sugar

quick-sugar-icing

Quick sugar icing

Nutrition per serving

Cal318
Protein5 g
Fat11 g
Carb50 g
  • Step 1/3

    Set butter, eggs, and yogurt out to reach room temperature. Preheat oven to 175°C/350°F. Finely chop lavender. Butter a loaf pan and line it with a strip of parchment paper long enough to hang over short sides of the pan. Whisk together flour, baking powder, and salt; set aside. Cream butter, then add sugar, lemon zest, and lavender. Beat until light and well combined, then add eggs one at a time.
    • 38 g all-purpose flour
    • tsp baking powder
    • tsp salt
    • 22⅝ g butter
    • 45 g sugar
    • tbsp lemon zest
    • tbsp dried lavender
    • eggs
    • butter for greasing
    • zester
    • oven
    • loaf pan (11 cm x 29 cm/4.5 in. x 12 in.)
    • whisk
    • parchment paper
    • rubber spatula
    • cutting board
    • knife
    • stand mixer or hand mixer with beaters

    Set butter, eggs, and yogurt out to reach room temperature. Preheat oven to 175°C/350°F. Finely chop lavender. Butter a loaf pan and line it with a strip of parchment paper long enough to hang over short sides of the pan. Whisk together flour, baking powder, and salt; set aside. Cream butter, then add sugar, lemon zest, and lavender. Beat until light and well combined, then add eggs one at a time.

  • Step 2/3

    In a small bowl, combine yogurt with some of the lemon juice and vanilla extract. Fold half of dry ingredients into butter mixture, then add yogurt. Add rest of flour and stir to combine. Pour batter into loaf pan and bake for about 35 minutes, or until a toothpick inserted into center of the cake comes out clean. Let cool in pan for 15 minutes before turning cake out of pan. Let cool completely.
    • 30 g Greek yogurt
    • tbsp lemon juice
    • ¼ tsp vanilla extract
    • mixing bowl
    • citrus press
    • loaf pan

    In a small bowl, combine yogurt with some of the lemon juice and vanilla extract. Fold half of dry ingredients into butter mixture, then add yogurt. Add rest of flour and stir to combine. Pour batter into loaf pan and bake for about 35 minutes, or until a toothpick inserted into center of the cake comes out clean. Let cool in pan for 15 minutes before turning cake out of pan. Let cool completely.

  • Step 3/3

    Meanwhile, stir together powdered sugar, remaining lemon juice, and vanilla until smooth. Drizzle glaze over cooled cake, sprinkle with lavender buds, and let set before slicing and serving.
    • 25 g powdered sugar
    • tbsp lemon juice
    • vanilla bean (scraped)
    • mixing bowl
    • rubber spatula

    Meanwhile, stir together powdered sugar, remaining lemon juice, and vanilla until smooth. Drizzle glaze over cooled cake, sprinkle with lavender buds, and let set before slicing and serving.

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