Lemon-lavender Greek Yogurt Pound Cake
You guys, thanks to Heidi and her amazing August Food Calendar, I am not out of the blue for today’s food holiday! It’s National Lemon Day and I just so happen to have a Greek yogurt pound cake on the menu that just so happens to be filled with lemon and lavender. I think this might be the first time this has even happened for me!
You might remember Audra from our Milk Bar Mondays series. Well, she’s now a Mrs. And I am so, so happy for her. I adore Audra’s baking style. She has an impressive collection of amazing cupcake and cookie recipes and I have adored her ice cream recipes this summer.
Her recipes are pretty diverse so I wanted to share something that was unique and flavorful but delicate at the same time. And if lavender doesn’t fit delicate, I’m not sure what does. I simply adore lavender. It’s so fresh and inviting and adds a perfect touch to baked goods!
I have found myself baking with Greek yogurt a lot lately (and just eating it with a spoon) and I love the moist texture it adds to baked goods. It adds a soft and fluffy texture to this bread and the lemon pairs perfectly with the lavender. I’m so excited to share the recipe with you!
Check out the recipe on Audra’s site, The Baker Chick, and make sure to congratulate Audra and her husband Andy!
Lemon Lavender Greek Yogurt Pound Cake
Yield: 2 mini loaves
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 60 minutes (includes cooling time)
A recipe for incredibly moist Greek yogurt pound cake with tart lemon and flowery lavender.
1 1/2 cups all-purpose flour
1/4 tsp. baking powder
1/8 tsp. baking soda
1/4 tsp. salt
1/2 cup butter, softened
1 cup sugar
3/4 cup (6 ounces, weight) 2% Greek Yogurt (I used Chobani)
1 Tbs. lemon juice
1 tsp. vanilla extract
1 tsp. lemon zest
1 Tbs. dried lavender
for the glaze:
1/4 cup powdered sugar (more or less, depending on desired consistency)
2 Tbs. milk
Dash of vanilla extract
Preheat oven to 325 degrees. Grease one 9x5 (or two 5.75x3 mini) loaf pan and set aside.
In a medium bowl, combine the flour, baking powder, baking soda, and salt. Set aside.
In the bowl of a stand mixer, cream the butter. Gradually add the sugar and cream until light and fluffy, about 7 minutes. Add the eggs, one at a time, mixing each until fully incorporated.
Slowly add the dry ingredients, alternating with the Greek yogurt, to the creamed butter and sugar and mix just until incorporated. Add the lemon juice, vanilla extract and lemon zest and beat on low just until blended. Gently stir in the lavender.
Pour the batter into the prepared pan(s) and bake for 30-35 minutes until the edges begin to brown and a toothpick inserted in the center of the loaf comes out clean. Cool in the loaf pans for 10-15 minutes before transferring to a wire rack.
for the glaze:
Combine the powdered sugar, milk and vanilla extract and stir until well combined. Adjust the powdered sugar/milk ratio to reach desired consistency.
Here are some other favorite lemon recipes: