Happy Easter to all you lovely people out there!!! This is the perfect yellow and purple cake to serve to your loved ones! Because really, who doesn’t love a dense, moist hunk of poundcake (particularly with their morning coffee!)? I sure do and I suspect I’m not the only one! I just don’t like how the pound of butter in a poundcake converts to 7 extra pounds on my hips… But not this recipe! It gets it’s richness from Greek Yogurt instead of horrifying amounts of butter. So I can have my cake and eat it too! (Without feeling guilty and spending 14 hours in the gym running it off).
Before Christmas I saw a little jar of lavender at a spice shop. I was intrigued. I had seen lavender in a few recipes and was curious to try it my own baking. It gives this cake a little something extra. You get a subtle floral aftertaste that’s just enough to make you notice there’s something special in there! It’s a great way to add a little spring touch to a delicious Lemon Poundcake, just go easy on the lavender or it will start to taste perfume-y. Yuck. You should be able to find lavender at spice shops or online at Silk Road Spice Merchants.
Lemon Lavender Greek Yogurt Poundcake
Recipe from Bake Your Day
Makes 1 large loaf
- 1 1/2 cups all purpose flour
- 1/4 tsp baking powder
- 1/8 tsp baking soda
- 1/4 tsp salt
- 1/2 cup butter, softened
- 1 cup sugar
- 3 eggs
- 3/4 cup Greek Yogurt (2% MF)
- 1 Tbsp lemon juice
- 1 tsp vanilla extract
- 1 tsp lemon zest
- 1 Tbsp dried lavender
Preheat oven to 325°F. Grease a 9″x5″ loaf pan and set aside.
- In a medium bowl, mix flour, baking powder, baking soda and salt. Set aside.
- In the bowl of a stand mixer, cream the butter. Gradually add sugar and cream until light and fluffy, about 7 minutes. Add eggs one at a time until fully incorporated.
- Slowly add the dry ingredients, alternating with greek yogurt, to the butter mixture, until incorporated. Add the lemon juice, vanilla extract and lemon zest, and beat on low until just blended. Stir in lavender.
- Pour the batter into the prepared loaf pan and bake for 30-35 minutes until the edges begin to brown and a toothpick inserted into the centre of the loaf comes out clean. Cool in the pan for 10-15 minutes before transferring to a wire rack.