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Friday, September 12, 2008

Honey-Lavender Lemon Cake

the office held a mini breakfast thinger today and my contribution was, of course, a baked item. now that the weather is cooler, baking isn't such a sweaty ordeal. plus, the aroma. the cake was only in the oven for 15 minutes and my condo started smelling so good!

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i came across a recipe for a chocolate chip coffee cake in an old issue of Bon Appétit. i was going to bake that but then i decided to take out the main ingredients: the chocolate chips and walnuts. instead, i added honey lavender and lemon. it's what i had handy!

Honey-Lavender Lemon Cake
adapted from the Chocolate Chip coffee cake recipe in Bon Appétit, November 2005 issue
12 servings

1/3 cup Lavender infused Honey (i just heated up 1/3 cup of Honey and added 1 tsp of dried lavender. i let it steep for an hour. i did strain it before adding it to the batter)
2 cups cake flour
1/2 tsp of salt
1/4 tsp baking powder
1/4 tsp baking soda
1 cup sugar (i actually only put 1/3 cup of sugar since i was using honey and i generally don't like my cakes sweet anyway)
1/2 cup (1 stick) unsalted butter, room temperature
3 large eggs
3/4 cup sour cream (i used yoghurt)
zest of 2 lemons
juice of 2 lemons

Position rack in center of oven and preheat to 350degrees. Butter and flour 10" diameter tube pan (i used a 9" spring foam pan, it's what i had handy!), then spray with nonstick spray.

Whisk flour, salt, baking powder, and baking soda in medium bowl. Using electric mixer, beat sugar and butter in large bowl to blend. Beat in eggs 1 at a time. Stir in flour mixture in 4 additions alternately with yoghurt (which i had added the lavender honey) in 3 additions, beginning and ending with flour mixture.

Transfer batter to pan, smooth top. Bake cake until tester inserted near center comes out clean, about 1 hour. Cool in pan on rack 10 minutes. Turn cake out onto rack. Cool. (Can be made 1 day ahead. Wrap in plastic.)

for a topping, i made a lemon icing, similar to what i made for the buttermilk cookies, except i added zest and lemon juice. drizzle on top and there you go!

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i had a coworker ask me if this dish really was a breakfast item. my answer is an empathatic YES! um... it's better and healthier than donuts, furthermore, i made it, so i've deemed it as such.



what i learned:
it's very lemon-y. i'd lay off the juice a bit next time around. and it'd be a prettier presentation had i made it in a tube or bunt cake pan. fine, i'll go out and buy myself more pans, so i have even more stuff handy! :) and substituting out stuff isn't so bad, as long as you keep the flour, baking soda and powder components in tact.


4 comments:

  1. You're killing me with this cake...it looks simply scrumptious!

    Oh, and the squares last for 2-3 days really...more than that and the chewiness loses its charm.

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  2. Marye was right, this looks very bed and breakfasty. I like the look of the texture of the cake. Yum! And it's very pretty. :)

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  3. What a great looking cake! well done! :)

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  4. amritac -
    it's a really light cake, i promise. :)

    Megan - thank you so much, i was at a loss with what to do with the lavender and zest and just sprinkled it all on top.

    baking for the cure - thanks so much, and it was much easier to make than i anticipated :)

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