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  • 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


  • 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


  • 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


  • 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.

If you give this recipe a try, let me know what you think! Leave a comment,and don’t forget to take a picture and share it on my Facebook page or tag it #letscookwithsonal on Instagram!
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