Lavender and Lemon Olive Oil-Cornmeal Cake
Summer's perfect cake
Ingredients
- 3/4 cup all-purpose flour regular see Notes
- 3/4 cup cornmeal
- 1 teaspoon baking powder
- 1 tablespoon dried culinary lavender
- 1/4 teaspoon Kosher salt
- Zest from one medium lemon (~ 2 teaspoons)
- 1/2 cup flavorful extra virgin olive oil
- 1/2 cup buttermilk see Notes
- 1 tablespoon mild honey
- 3/4 cup white sugar
- 2 large eggs
Instructions
- Preheat the oven to 350˚F. Spray a 9x5 loaf pan with olive oil or canola oil.
- In a small bowl, combine flour, cornmeal, baking powder, lavender, salt and lemon zest. Mix using a fork to distribute lavender and lemon zest.
- Combine oil, buttermilk, and honey in a 2-cup measuring cup. Stir with a fork to mix (don’t worry if it separates).
- Using a stand mixer or handheld mixer, cream sugar and eggs on medium high until pale yellow, about 1 minute.
- On medium speed, add dry ingredients in three parts, alternating with wet ingredients. With every addition, make sure to incorporate without overbeating. Scrape down sides as necessary.
- Using a rubber spatula, scrape the batter into the oiled loaf pan.
- Bake until slightly golden and a toothpick inserted in the middle comes out clean, 50 to 60 minutes.
- Transfer pan to a wire rack. Let cool in the pan for 10 minutes and remove from the pan. Let cool to room temperature.
- Bread keeps wrapped at room temperature for three days or frozen for three months.
Notes
- If you want to make this gluten-free, use gluten-free flour (such as Cup4Cup Multipurpose Flour) in place of the all-purpose flour and gluten-free cornmeal (such as Bob's Red Mill Gluten Free Medium Cornmeal).
- I recommend using SACO Cultured Buttermilk Blend in place of fresh buttermilk. You’ll find it in the baking section of your grocery store. Follow directions on the container for use. It keeps for a few years refrigerated so you always have buttermilk on hand.
- Recipe could be doubled and will fit into the bowl of a large stand mixer.
