Lemon and Lavender Coffeecake
LEMON AND LAVENDER COFFEECAKE
(from the Macrina Bakery Cookbook and Fresh From The Oven)The cake:
1 tbsp dried lavender
4 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt
2 sticks unsalted butter, room temperature
1 3/4 cups granulated sugar
3 tablespoons freshly grated lemon zest (about three lemons)
5 eggs
¼ cup freshly squeezed lemon juice
1 cup plain yogurt
The delicious glaze:4 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt
2 sticks unsalted butter, room temperature
1 3/4 cups granulated sugar
3 tablespoons freshly grated lemon zest (about three lemons)
5 eggs
¼ cup freshly squeezed lemon juice
1 cup plain yogurt
1 cup powdered sugar
2 teaspoons freshly grated lemon zest
2 tablespoons freshly squeezed lemon juice
1 teaspoon dried lavender
a splash of milk or cream (optional)
Preheat the oven to 325ยบ. Butter or oil a large tube pan (angelfood cake pan).2 teaspoons freshly grated lemon zest
2 tablespoons freshly squeezed lemon juice
1 teaspoon dried lavender
a splash of milk or cream (optional)
Sift flour, baking powder, baking soda,and salt into a large bowl. Add in the dried lavender. Give it a quick whisk and set aside.
Combine butter, sugar, and lemon zest in the bowl of a stand mixer. Using the paddle attachment, mix on medium speed for 5 to 8 minutes. This will make it extra fluffy and light, it will become a soft yellow color. Add eggs, one at a time, making sure each egg is fully mixed into the batter before adding another one. Then slowly add the lemon juice and mix for 1 more minute. Here is where it looks wonky — do not worry and carry on!
On a low speed so as not to send flour flying around your kitchen, add 1/3 the flour mixture. Incorporate. Add 1/2 the yogurt. Incorporate. Repeat again, ending with the flour mix. Spoon batter into tube pan. It will fill it just over half full. Tap on the counter to get the bubbles out. Bake on center rack of oven for 1 hour and 10 minutes, or until the top is golden brown. Check the center of the coffee cake with a toothpick for doneness. It should come out clean.
Let cool and then take a sharp, thin knife around the outside edge to loosen. You should be able to tip it over onto your hands and transfer to a plate while still on the tube/bottom part of the pan. Let cake cool completely and liberate from the tube. You may need the knife again.
Now to add the glaze!
Sift powdered sugar into a medium bowl, then add lemon zest and lemon juice. Incorporate. Here I added a splash or two of milk to make it a little less acidic and a little more creamy. Whisk again until smooth. Drizzle glaze over the cooled coffeecake.
Will keep for a few days, if it starts to dry out, you can always add a little glaze to each piece as you serve it.
P.S. If you want to use cherries, add 1 1/2 cups frozen sour cherries in at the very end with a few gentle folds.
This entry was written by haikugirl, posted on September 16, 2010 at 10:04 am, filed under Baking,Breakfast, Sweets. Bookmark the permalink. Follow any comments here with the RSS feed for this post. Post a comment or leave a trackback: Trackback URL.
