Lemon Lavender Cake with White Glaze

👨‍🍳 Method

To assemble

1. 1
   Preheat the oven to 175°C (345°F) and grease Loaf pan.

   ⚙ Preheating the OvenOven

   💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
2. 2
   Grate the zest and squeeze the juice.

   GraterLemon juicer
3. 3
   Whip the eggs and sugar, until the mixture is pale and fluffy.

   ⚙ WhippingBowlHand mixerorStand mixerorWhisk

   💡Room-temperature eggs whip better than cold eggs. Take them out of the fridge 30 minutes before baking. Warm eggs also make a more stable foam that holds up in the oven.
4. 4
   Add the oil and yogurt, the zest and juice, and mix.
5. 5
   Sift the flour and baking powder, combine, add to the wet mixture and Fold gently, just until no dry flour remains.

   ⚙ FoldingSilicone spatula

   💡Fold in the flour only until there are no pockets of dry flour: overmixing develops gluten, and the cake comes out dense.

   💡Fold with a spatula, in broad strokes from the bottom up, and stop when there's no dry flour: vigorous mixing of a batter with flour develops gluten.
6. 6
   Add the lavender flowers and Fold gently.

   ⚙ FoldingSilicone spatula
7. 7
   Pour into the pan.

   Baking pan
8. 8
   Bake 50–55 minutes, until a toothpick inserted in the center comes out clean.

   ⚙ BakingOvenBaking pan

   💡Check by the cue (until…), not just the clock: every oven bakes a little differently.
9. 9
   Mix the powdered sugar and lemon juice into a smooth glaze, let the cake cool and pour the glaze over it and sprinkle the lavender flowers on top.