LAVENDER CAKE BREAD WITH LEMON GLAZE
INGREDIENTS
190 gms (1 1/2 cup) All purpose flour
1 tbsp Açai berry powder
1 tsp Baking powder
1/4 Salt
1 tbsp Lemon zest
110 gms (1cup)Unsalted butter, Room temperature
150 gms (3/4 cup) Granulated white sugar
3 eggs
1 tsp Vanilla extract
1/2 Lavender extract or lavender flowers
75 ml Milk
LAVENDER LEMON GLAZE (Optional)
150 gms (1 1/2 cups) Icing sugar
1 tbsp Lemon juice
2-3 tbsp Warm Milk (+/-)
1/2 tsp Fresh lavender flowers/ 2 drops of lavender extract
1/4 tsp Pure vanilla extract
Pinch of salt
METHOD
Preheat your oven to 180 degrees C (350 degrees Fahrenheit).
Brush your loaf pan with butter or spray with a non stick vegetable spray. Line the bottom of the pan with parchment paper.
In a separate bowl, whisk or sift the flour with baking powder and salt. Add lemon zest and whisk again.
In your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy (about 3-4 minutes).
Beat in the vanilla extract and eggs, one at a time, until well combined. Scrape down the sides of the bowl as needed.
With the mixer on low, add the flour mixture in 3 additions and milk in two additions alternately, starting and ending with the flour. Mix only until combined. Do not over mix the batter.
Spoon half of the batter into a separate bowl and the stir in the lavender extract or fresh lavender flowers and açai berry powder. Do not over mix the batter.
Place both the batters in separate piping bags. Squeeze the batter alternately into your loaf pan. (Vanilla, lavender, vanilla, etc)
Bake in preheated oven for 50-60 minutesOr until a toothpick into the center just comes out clean.
Remove from oven and place on a wire rack to cool. Cool completely. Enjoy
LAVENDER LEMON GLAZE
In a small bowl, whisk together confectioner sugar (icing sugar) and milk until smooth.
Test the consistency by dripping the glaze from the spoon to check the consistency.
Whisk in lemon juice and vanilla extract and lavender flowers/lavender extract.
If you’d like it a bit thinner, then add more milk as needed.
Drizzle the lemon glaze on a warm or cooled cake.
Store any leftovers in a airtight container in the refrigerator.