- by Jessica Hughes
Lemon Lavender French Yogurt Cake
- by Jessica Hughes
On the constant search for easy desserts to whip up when company is on their way, this recipe is a one bowl, one springform, one cook time, and done. In lieu of butter, the base is filled with yogurt and olive oil, lending itself to a moist cake that isn't overly sweet, despite featuring Calicutts Lemon Lavender Sugar. Topped with fresh blackberries, powdered sugar, and lemon zest, you can't go wrong using this recipe for brunch, tea, or dessert.
Lemon Lavender French Yogurt Cake
Servings
12
Prep Time
20 minutes
Cook Time
50 minutes
Ingredients
For the Cake
¾ C Greek Yogurt, plain
¼ C Calicutts Lemon Lavender Sugar
½ C Sugar, granulated
1 tsp Vanilla extract
1½ C Flour, all-purpose
2½ tsp Baking powder
½ tsp Salt
½ C EVOO
For the Topping
1 Tbsp Calicutts Lemon Lavender Sugar
Powdered Sugar
Directions
Preheat oven to 350 degrees.
In a small bowl, mix berries, juice, zest and Calicutts Lemon Lavender Sugar for the topping. Set aside.
Grease a 9-inch spring form with ½ Tbsp of olive oil.
In a large bowl, whisk yogurt, eggs, sugars, and vanilla until well combined. Slowly whisk in flour, baking powder, and salt until incorporated. Last, fold olive oil into the mixture with a spatula.
Pour mixture into springform and bake for 35-40 minutes in the oven or until you can pull a clean toothpick from the center. When finished, cool for 10 minutes in the springform, before removing and allowing to cool completely on a cooling rack.
When cooled and ready to serve, top with the center with the berry mixture and sprinkle with powdered sugar. Enjoy!
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