Lemon Lavender Buttermilk Cornmeal Olive Oil Cake a Sweet Finish
This quick bread has all the tasty elements of Provence – a bit of citrus, a hint of lavender and flavourful olive oil. The inspiration for this sweet lemon, lavender cornmeal cake comes from a recipe by Nicole Riegl, a friend of David’s and the face behind the blog Riegl Palate. This is what she says about her connection with food.
“It comes from a passion for eating that has led to a need to learn to cook. If I’m not currently eating I’m often thinking about, talking about or planning my next meal.”
Needless to say Nicole likes to cook and write about it, so does David. Here is the original Cocoa & Lavender post “Long Time no Lavender.”
Lemon Lavender Buttermilk Cornmeal Olive Oil Cake
This recipe was minimally adapted from the recipe by Nicole Riegl of http://www.rieglpalate.com/
Ingredients
- 3/4 cup all-purpose flour
- 3/4 cup Fine Cornmeal
- 1/4 fine sea salt
- 1 teaspoon baking powder
- 1 lemon for zest
- 2 teaspoons culinary lavender buds
- 2 large eggs
- 3/4 cup sugar
- 1/2 cup extra virgin olive oil
- 1/2 cup buttermilk
- 1 tablespoon honey mild flavoured
Instructions
- Preheat oven to 350˚F.
- Grease a 9-inch by 5-inch loaf pan with olive or canola oil.
- In a small bowl, whisk together flour, cornmeal, salt, baking powder, and lemon zest.
- Place lavender buds and 1 tablespoon of the flour mixture in a spice grinder and pulverize.
- Whisk lavender mixture into the flour mixture.
- Combine oil, buttermilk, and honey in a 2-cup measuring cup. Stir with a fork to mix, but don't worry if it separates.
- Using a stand mixer, cream sugar and eggs on medium high until pale yellow, about 1 minute.
- On medium-low speed, add dry ingredients in three parts, alternating with wet ingredients. With every addition, make sure to incorporate without over-beating. Scrape down sides as necessary.
- Using a rubber spatula, scrape batter into oiled loaf pan.
- Bake until slightly golden and a toothpick inserted in the middle comes out clean, 50 to 60 minutes. (from my oven, it came out perfectly at 45 minutes.)
- Transfer pan to a wire rack. Let cool in pan for 10 minutes then remove from pan. Let cool to room temperature.
Notes
Cake keeps wrapped at room temperature for three days or in the freezer.
Tried this recipe?Let us know how it was!
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