LAVENDER CAKE BREAD WITH LEMON GLAZE

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.

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 #emma_lewitt on Instagram!