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May 13, 2017 Cakes & Brownies

Lemon and Lavender Loaf Cake

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I love eating lavender dessert but weirdly, I had never tried using it in my own kitchen, until yesterday. I decided to pair it with lemon and guess what? Lavender might be my new favorite flavor to work with. I used the beautiful Extract of Natural Culinary Lavender from SPRIG for this gorgeous lemon and lavender loaf cake.

You can shop for SPRIG products HERE.

Lemon and Lavender Loaf Cake

Tips for Baking Lavender Recipes

Dried lavender is much more concentrated than fresh lavender. You can use 1/4 spoon dried lavender. If you wish to use fresh lavender, you should go ahead with using twice the quantity.

If you are using lavender leaves instead of the extract, you need to soak the lavender. In this manner, your lavender will also soak up the fat in the milk and your lemon and lavender loaf cake will have a uniform taste of lavender.

Lavender is usually not the protagonist in your dessert. Combining strong flavors like lemon or honey with lavender actually ends up enhancing its flavor. Let lavender have a ‘supporting role’ in your dessert to enjoy the sweet melody of lavender.

Baking this lemon and lavender loaf cake in a microwave

Looking for a lemon and lavender loaf cake recipe in a microwave?  All you have to do while baking these strawberry cupcakes in the convection microwave is to reduce the baking time by 25%. So in the microwave, this will only take about 15 minutes at 180*C. Everything else remains the same.

Other lemon infused recipes from the website

  • Eggless Lemon Cupcakes
  • Lemon Thumbprint Cookies
  • Lemon Cake

Lemon and Lavender Loaf Cake Recipe

Lemon and Lavender Loaf Cake
 
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Ingredients
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¼ cup vegetable oil
  • 1 cup  castor sugar
  • 1 egg
  • 1 teaspoon Extract of Natural Culinary Lavender
  • 4 tablespoons lemon juice
  • ¾ cup milk
  • 2 to 3 tablespoons lemon zest
  • ¼ cup figs, chopped
Instructions
  1. Preheat the oven to 180C. In a medium bowl, mix together the flour, lemon zest, baking powder, baking soda, and salt. Set aside.
  2. In a large bowl, mix the vegetable oil and sugar. Beat in the egg. Add lavender extract and lemon juice. Fold in the figs
  3. Alternate milk and the dry ingredients to the wet ingredients, mixing well after each addition. You should begin and end with the dry ingredients. Do not over mix.
  4. Pour the mixture into a 9×5 loaf pan. Bake for 30-40 minutes or until a toothpick inserted in the centre comes out clean.
3.5.3251

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Categories: Cakes & Brownies Tags: lavender recipes, lemon and lavender sponge cake, lemon cake recipe

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Reader Interactions

Comments

  1. Nidhi Maheshwari says

    January 25, 2018 at 8:32 am

    Hey Shivesh

    The lemon and lavender combo seems really interesting – so want to try out today

    Question – not able to get digs around here .. would strawberries be an ok replacement??

    Reply
  2. Nidhi Maheshwari says

    January 25, 2018 at 8:33 am

    I meant figs* in the comment above!!

    Reply
    • bake with shivesh says

      January 28, 2018 at 9:55 am

      You can definitely use strawberries 🙂

      Reply
  3. Mohini Misar says

    January 12, 2019 at 9:19 am

    What should be the replacement of egg ?

    Reply
  4. Neha says

    May 3, 2019 at 10:01 am

    Hi Shivesh,
    Instead of figs, can one use walnuts? Also, unable to find lavende extract- how about almond extract in this or just vanilla essence? will it still be good?

    Reply

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Hello. I'm Shivesh Bhatia, a food blogger, author and food stylist from Delhi, India. Welcome to Bake With Shivesh, where I'll help you create magic in your kitchens with my simple recipes. Read More

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