Lemon Lavender Loaf
- Preheat oven to 350°F. Grease 9- x 5-inch loaf pan and line bottom and sides with parchment paper.
- Whisk together flour, 1 1/2 tsp lavender, baking powder, baking soda and salt; set aside. In measuring cup, whisk together milk and lemon juice; set aside.
- In a separate bowl, beat butter with 3/4 cup honey. Beat in eggs, one at a time, incorporating first fully before adding second. Beat in vanilla. With the mixer on low, add the flour mixture, in 3 parts, alternating with milk mixture in 2 parts, scraping bowl between additions.
- Scrape batter into prepared pan; smooth the top. Bake for 50 to 60 minutes or until a tester inserted into center of cake comes out clean. Transfer to cooling rack and let stand for 1 hour. Turn out onto rack and cool completely.
- Whisk yogurt with remaining honey, remaining lavender and lemon zest. Drizzle over loaf just before serving.
Dried lavender adds a delicate floral flavor to baked goods. You can find edible dried lavender at gourmet food stores, tea and spice shops, or purchase it online.
- 1 3/4 cups all-purpose flour
- 2 tsp crumbled dried edible lavender leaves, divided
- 1 tsp baking powder
- 1/2 tsp each baking soda and salt
- 1/3 cup milk
- 1/3 cup lemon juice
- 1/2 cup unsalted butter, at room temperature
- 1 cup Wholesome Organic Honey, divided
- 3 eggs
- 1 tsp vanilla extract
- 1/4 cup plain 2% Greek-style yogurt
- 1 tbsp lemon zest