Lavender Lemon Cake!

I meant to blog so much more in April, but life just sped up. Three weekends in a row we had friends in town from Southern California, and finals are rapidly approaching. I also had an interview in the general counsel's office at a major healthcare provider... fingers crossed! and tried out for moot court. I just have to make it through 3 finals and an article about food deserts and access to nutrition in Chicago and it'll be Summer Break!

Excuses aside, I'm really glad I had a little time today to bake. This cake is a riff on a classic french yogurt cake, but I think the lavender and lemon take it to another level.

I'll admit, I'm far too obsessed with lavender - i drink lavender lemonade as often as possible in the warmer months, I visit lavender farms at least once a year, and I adore basically anything lavender scented.

The key step to this cake is to really rub the lemon zest and lavender buds into the sugar to flavor and scent the cake.

It's awesome, and it's a perfect cake to say "welcome" to Spring! It's also super easy and goes into the oven within about ten minutes.

I had three slices, along with a lavender lemon drop martini :) Don't judge, I'm stressed.

Lavender Lemon Yogurt Cake
         adapted from the Kitchn

1 1/2 cups plain yogurt (or sour cream)
1/3 cup olive oil
1/2 stick butter, melted
3 eggs
1 1/4 Cups sugar
2-3 tablespoons dried lavender buds
zest and juice of two lemons
2 1/2 cups flour
3/4 tsp baking soda
2 1/2 baking powder
pinch of salt

Preheat the oven to 350

In a large bowl, combine sugar, zest, and lavender buds. Rub vigorously with your fingers to release essential oils in lavender and scent the sugar with the zest. Next, whisk in the rest of the wet ingredients, eggs, yogurt, butter, olive oil and lemon juice.

After well-combined, add flour, baking soda, baking powder, and salt. Stir until just combined.

Bake in a 9-inch spring form pan for 50-60 minutes or until knife inserted in the center comes out clean.