Hey guys I’m baking again…says every person in the world right now, haha!
Seriously the world is still in the middle of a mass baking extravaganza – stores are still out of flour, and now yeast…what next?
Thankfully these are things I mostly have a lot of on hand, because I experiment a lot. Well not yeast – although I do have one, but it’s expired…does yeast expire? I might still use it.
Anyways, I wanted to get the recipe for this beautiful grapefruit lavender loaf up before the end of the weekend. So here it is for you.
YIELD – 1 Loaf
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 3 large eggs
- 3/4 cup greek yogurt
- 2/3 cup raw (or light brown) sugar
- 1/2 cup coconut oil (or butter)
- 1 tsp vanilla
- 1 tbsp pink grapefruit zest
- 1/2 cup pink grapefruit juice
- 1 tbsp edible lavender flowers (I get mine from Silk Road Spice Merchant)
- 1/2 cup pink grapefruit juice
- 1 tsp edible lavender flowers
- 1 tbsp white sugar
- 2 cups powdered sugar
- Preheat the oven to 350°F and grease a 9×5 inch loaf pan and line with parchment paper tabs.
- To make the cake in a medium sized bowl, whisk together the flour, baking powder, and salt and set aside.
- In a large bowl of a stand mixer, mix the coconut oil for about 2 minutes so it’s nice and smooth, then the raw sugar and mix again for a couple minutes. Next, add the yogurt, grapefruit juice, grapefruit zest, and vanilla, mix for 2-3 minutes until well combined. Next, add the eggs in one at a time and mix until just combined.
- Pour the dry ingredients into the wet ingredients slowly mixing with a wooden spoon or rubber spatula until combined. Try to avoid overmixing. Next, stir in the lavender flowers.
- Spread batter into the prepared loaf pan, and bang on the counter slightly to even out the batter. Bake for approximately 50 minutes or until a toothpick inserted into the middle of the cake comes out clean. Check the cake at 45 min. and pop back in if necessary, as every oven is different.
- Remove the cake from the oven and set on a wire rack to cool.
- In the meantime we will make the glaze. For the glaze, add the 1/2 cup grapefruit juice, sugar and tsp of lavender flowers to a small saucepan on medium heat. Allow mixture to come to boil and then let simmer for 15-20 minutes, mixture will reduce to about 1/3 cup. Strain the glaze into a medium mixing bowl removing the lavender flowers. Add the 2 cups powdered sugar and whisk until it becomes a slightly thicker glaze. Set aside to cool.
- Once cake and glaze are cool, pour the glaze over the cake, slice, serve. and enjoy. You can store the leftover cake at room temperature for up to 3 days or you can store it in the refrigerator too.
This cake takes a little bit of work, but it is so worth it – I promise you.
If it’s your first time working with edible flowers or you’re unsure if you’ll like the floral notes, you can feel free to use a little less – start with a tsp and try the cake and see how you feel. You can also feel free to substitute with other edible flowers. Roses, elderflowers and hibiscus would all be delicious; but I personally LOVE the combination of lavender and grapefruit.
You can also make the cake without the lavender flowers. If you do that – you can alter the recipe for the glaze and just do 1/4 cup of grapefruit juice and 2 cups of powdered sugar and whisk together.
I hope you enjoy the cake and you give it a shot, please let me know your thoughts. You can message me here, on Instagram, or Facebook. I love to know what you’re up to and which recipes you are loving.
Till the next recipe,