Lemon Lavender Loaf

Lemon Loaf

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So, apparently there is such a thing as a 1-2-3-4 cake. That was new to this amateur chef, until I made this recipe.

A 1-2-3-4 is a simple cake recipe base that notes 1 cup of butter, 2 cups of sugar, 3 cups of flour, and 4 eggs. From this standard, dozens of cake shave been created, altering additional ingredients such as salt, vanilla, baking soda, and additional flavoring. If you Google search 1-2-3-4 cake, you will be amazed with the results!

So, knowing this cake base comes from a long history of use and love, you can trust that this cake is one delicious recipe.

For those of you unfamiliar with lavender, the pairing of this fragrant flower and lemon blend beautifully, and can lend one to eating too much cake in one sitting. Trust me, I know.

Give it a try, and come back for more delicious Lavender recipes in this week’s Lavender series!

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Day One- Lavender Hot Chocolate with Homemade Whipped Cream

Day Two- Roasted Yukon Potatoes with Lavender

Bon Appetite!

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Cake Ingredients:

  • 1 cup unsalted butter–room temperature
  • 2 cups sugar
  • 3 cups flour
  • 4 large eggs
  • 1 cup buttermilk
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • 1 Tablespoon lemon zest
  • Juice of 1 large lemon
  • 1 generous teaspoon dried lavender buds

Glaze Ingredients

  • 1 cup powdered sugar
  • 2 Tablespoon heavy whipping cream
  • 2 Tablespoons lemon juice

Directions:

  1. Preheat the oven to 325˚ and grease two large loaf pans. Set aside.
  2. Combine the butter and sugar in a mixing bowl, and beat until light and fluffy. Add the eggs one at a time, beating after each addition. Continue mixing until the mixture has reached a consistency similar to buttercream frosting.
  3. In a separate large bowl, whisk together the dry ingredients- flour, salt, and baking soda. Set aside.
  4. In a large measuring cup, stir together the buttermilk, lemon zest, and lemon juice.
  5. On low, add the flour mixture and the buttermilk mixture alternatively to the mixing bowl, beating after each addition. Mix until the ingredients come together, but do not over mix!
  6. Gently fold in the lavender and pour into the loaf pans. Bake for 50 minutes, checking for firmness after 40 minutes (when done, a toothpick inserted in the middle should come out clean).
  7. Mix the glaze ingredients, and pour over the bread once cooled. Sprinkle with a few lavender buds, slice, eat, and enjoy!

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Notes and Tips!:

  • Source: Fudge Ripple
  • Like this recipe? Try these other delicious bread recipes from A Rented Kitchen (Recipe links found below!):

 

 

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