As part of my lavender craze this year - I became addicted to this simple yogurt cake with rosemary topped with the most mouthwatering lavender glaze! The rosemary - lavender combination is delicate & delicious!
The batter is exceedingly versatile, as you could just as well substitute the rosemary for thyme, or orange zest, if it catches your fancy. It is best to use whole fat dairy when baking and this is no exception - we use a thick creamy Italian whole fat yogurt, Greek yogurt would work wonderfully as well. The cake keeps well for up to a week, guaranteeing a couple of days worth of breakfasts and nibbles -- that is if you can show restraint & not eat it in one sitting!
Rosemary Cake With Lavender Glaze Recipe
Makes one 9-by-3-inch loaf
For the Cake:
5 ounces/ 140 grams all-purpose flour
1½ teaspoons baking powder
Pinch of salt
5 ounces/ 144 grams sugar
2-3 inch sprig of rosemary, leaves picked and finely chopped
3 ounces/ 90 grams plain yogurt
2 large eggs
2¼ ounces/ 63 grams vegetable
Preheat the oven to 340F/ 175C. Butter a 9-by-3-inch loaf pan and place it on a baking sheet.
Stir together the flour, baking powder and salt, set aside.
In a medium bowl, stir together the sugar and chopped rosemary, then add the yogurt and eggs and whisk vigorously until all the ingredients are well blended. Add the dry ingredients, whisking to incorporate, then fold in the oil with a rubber spatula. The batter is ready when it’s smooth, thick and has a satin-like sheen. Pour the batter into the pan.
Bake for about 50-55 minutes, or until the cake’s edges start to pull away from the sides of the pan. The cake should be golden brown and a cake tester inserted in the middle of the loaf should be clean.
Run a knife between the cake and the pan’s sides, let cool to room temperature before glazing or slicing.
For the Glaze:
½ cup milk
1 tablespoon dried lavender buds
1 cup confectioner’s sugar
Place the milk in a saucepan over medium heat. When it starts to boil, take the pan off the heat and add the dried lavender buds. Let the mixture steep for 5-8 minutes, then strain the milk, and whisk it into the sugar, a tablespoon at a time, until you get a smooth and opaque glaze. Pour or spoon over the cooled loaf.
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