LEMON LAVENDER CAKE
Inspired by my dear friend, Heather (the queen of charcuterie), and her lavender loaf cake.
I’ve put my anti-inflammatory spin on this and used lemon as the dominant flavor, making it a super delicious, simple cake to serve this spring. The cake soaks up a sweet lemon glaze that poured over the top, boosting the flavor and texture of the cake.
YOU WILL NEED
Lemon Lavender Cake
5 tablespoons ghee, coconut oil or unsalted butter, softened
1 cup maple syrup
Juice and zest of 2 lemons
1 large egg
1 egg white
1 teaspoon vanilla extract
1 1/2 cups cassava flour
1 1/2 teaspoons baking soda
1 teaspoon culinary dried lavender
1/2 teaspoon fine sea salt
1 cup unsweetened, nondairy yogurt
Lemon Maple Soak
1/2 cup maple syrup
1/2 cup unsweetened, nondairy milk
Juice of 2 lemons
1/2 teaspoon fine sea salt
TO MAKE
Lemon Lavender Cake
Preheat the oven to 350F.
Grease a 9” round cake pan with ghee.
In a large bowl, cream together the maple syrup and ghee. Whisk in the lemon juice, lemon zest, egg, egg white, and vanilla.
In a separate bowl, whisk together the cassava flour, baking soda, lavender and salt.
Stir the flour mixture into the maple syrup mixture. Fold in the yogurt until fully incorporated.
Pour the batter into the prepared cake pan.
Place in the oven to bake until a toothpick comes out clean, about 35 to 40 minutes.
Let the cake cool before removing it from the cake pan and placing it upside down on a rimmed serving platter. Placing this upside down ensures that the more porous side of the cake is on top and able to soak in as much of the Lemon Maple Soak as possible.
Lemon Maple Soak
In a small saucepan set over medium heat, bring the maple syrup and nondairy milk to a simmer. Adjust the heat as necessary to maintain a foamy simmer for about 3 minutes. Turn off the heat and whisk in the lemon juice and salt.
Let the lemon maple mixture cool slightly before slowly pouring it over the top of the cake.
Slice it up and enjoy!
