This blog is dedicated to all my lovely friends who love to ask if I can share my recipes whenever they tasted something good. I love baking because it is the easiest way to cook and I prefer making everything myself mainly for the freshness and the freedom to control what is in my food and the amount of sugar, salt and fat. The recipes that I share in this blog are my favorites and I hope you will try them and like them too. Enjoy the sweetness of your labor!
Saturday, July 1, 2017
Joanne's Easy Bake: Easy Lemon Lavender Cake
Joanne's Easy Bake: One Bowl-Easy Lemon Lavender Cake: Easy Lemon Lavender Cake Purple and yellow are pretty contrasting colours. I recently came across a recipe in the Glo...
One Bowl-Easy Lemon Lavender Cake
Easy Lemon Lavender Cake
Purple and yellow are pretty contrasting colours yet when they come together, they complement one another - like lemon and lavender. I recently came across a recipe in the Globe and Mail for a triple lemon upside-down loaf by Lucy Waverman and thought it is a good idea to try since I have a whole bag of lemon curd in the fridge! It calls for sugar coated lemon slices, but when baked, they did not turn out as I had expected. After some tempering and fine-tuning to the original recipe, I came up with one having the aroma of my favorite flower since I have an abundant of lavender buds from my garden. Surprisingly it turns out to be very easy to make and absolutely delicious - not too sweet, neither too tangy and pleasantly scented, all in one bowl! Simply delicious with coffee or milk - a must try!
Utensils Needed
One 8 inch round baking pan or 9 inch loaf pan
Large mixing bowl
Measuring cups
Measuring spoons
Spatula
Pastry brush
Microplane zester
Hand held electric mixer
Ingredients for cake
1 cup all-purpose flour
1/2 cup granulated sugar
1/2 cup unsalted butter at room temperature
1/4 cup lemon curd (make extra for serving when cake is ready to serve)
2 eggs
2 teaspoons grated lemon zest
1 teaspoon baking powder
1/2 teaspoon salt
1 and 1/2 teaspoons dried English Lavender buds
Method
1. Preheat oven to 325 F.
2. Line baking pan with parchment paper or brush the pan with melted butter and coat with flour. Invert the pan over the sink and knock out loose flour. Set the pan aside.
3. In a large mixing bowl, combine all the ingredients and beat with an electric mixer for a full 3 minutes.
4. Spoon batter into the prepared baking pan. Tap the pan on the table a couple of times to remove air bubbles from the batter.
5. Pop into the oven and bake for 20 - 25 minutes (if using the round baking pan) until nice golden brown or until the tester comes out clean or the sides of the cakes spring slightly from the pan. *Note - If you are using a loaf pan, the baking time will extend to 45 - 60 minutes.
Do not over bake, otherwise cake becomes dry.
6. Cool slightly before removing cake from pan and let it cool completely on a wire rack.
7. Serve each slice of cake with a whole spoon full of lemon curd on top.
Enjoy and have a wonderful Summer!
*Below is the link to a lemon curd recipe from Food Network which you may use to make your own lemon curd if you cannot get any from your local supermarkets.
http://www.foodnetwork.com/recipes/ina-garten/lemon-curd-recipe-1941910
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