Lemon Lavender Cake

Freshly cut flowers, a light breeze coming in through a kitchen window, and the perfect cup of tea to enjoy alongside this delicious dessert - whether this is your reality (lucky you!) or the daydream I entered as part of the #foodiesgotohogwarts Harry Potter photo & recipe collaboration I was part of on Instagram (@thetickledkitchen), this Lemon Lavender Cake is the perfect treat to add a splash of spring to your day -- and I can confidently say that Mrs. Weasley would have a loaf of this cooling on her counter in the Burrow!

What you'll love about this Lemon Lavender Cake:

• Simple to make

• The smells!...need I say more?

• It subtle sweetness makes it perfect for all sorts of occasions, whether that's a family gathering or an afternoon snack

INGREDIENTS:

Serves 8

• 1 tablespoon softened butter for pan

• 1 cup (140 g) all-purpose flour

• 1/2 cup (60 g) almond flour

• 2 teaspoons baking powder

• 1/2 teaspoon salt

• 1 cup (240 g) granulated sugar

• 1 tablespoon fresh lemon zest

• 1 teaspoon dried lavender

• 1/2 cup (225 g) plain whole milk yogurt, I like Greek yogurt

• 3 large eggs

• 1/2 cup (125 ml) canola oil

DIRECTIONS:

1. Center oven rack and preheat to 350 degrees. Butter a standard loaf pan and lightly coat with flour, tapping out the excess.

2. Whisk together the flours, baking powder and salt in a large bowl.

3. Put the sugar in a medium bowl with the zest and dried lavender and rub with your fingertips until sugar is moist and aromatic. Add the yogurt, and eggs. Whisk until blended, then add the oil and whisk until emulsified.

4. Pour the wet ingredients over the flour mixture and fold with a spatula or wooden spoon until no flour is visible.

5. Scrape the batter into pan and bake 50-55 minutes, or until cake is golden brown and beginning to pull away from the sides of the pan.

6. Transfer pan to a rack and cool 5 minutes. Run a blunt knife around edges before unmolding onto a rack to cool, right side up

*This recipe was adapted from the French Lemon Yogurt Cake by FamilyStyleFood

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