Lemon Lavender Buttermilk Cornmeal Olive Oil Cake
This recipe was minimally adapted from the recipe by Nicole Riegl of http://www.rieglpalate.com/
Servings Prep Time
1Loaf Cake 10minutes
Cook Time Passive Time
50-60minutes 10minutes
Servings Prep Time
1Loaf Cake 10minutes
Cook Time Passive Time
50-60minutes 10minutes
Ingredients
Instructions
  1. Preheat oven to 350˚F.
  2. Grease a 9-inch by 5-inch loaf pan with olive or canola oil.
  3. In a small bowl, whisk together flour, cornmeal, salt, baking powder, and lemon zest.
  4. Place lavender buds and 1 tablespoon of the flour mixture in a spice grinder and pulverize.
  5. Whisk lavender mixture into the flour mixture.
  6. Combine oil, buttermilk, and honey in a 2-cup measuring cup. Stir with a fork to mix, but don’t worry if it separates.
  7. Using a stand mixer, cream sugar and eggs on medium high until pale yellow, about 1 minute.
  8. 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.
  9. Using a rubber spatula, scrape batter into oiled loaf pan.
  10. 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.)
  11. Transfer pan to a wire rack. Let cool in pan for 10 minutes then remove from pan. Let cool to room temperature.
Recipe Notes

Cake keeps wrapped at room temperature for three days or in the freezer.