Lavender Loaf
- 1 stick plus 2 tablespoons unsalted butter, softened
- 2/3 cup sugar
- 2 eggs
- Zest of 1 lemon
- 3 tablespoons ground almonds
- 3/4 cup flour
- 1/3 cup self-rising flour*
- 3 teaspoons culinary lavender (available at specialty stores and online)
Lavender Loaf
Featured in the Honolulu Star-Advertiser on February 25, 2015.
Recipe compliments of Alii Kula Lavender.
Ingredients:
Directions:
- Preheat oven to 325°F.
- Spray loaf pan with non-stick cooking spray.
- In a large bowl, cream butter and sugar together until fluffy.
- Add eggs one at a time, beating between each addition.
- Add lemon zest, almonds and flours and beat to a smooth batter.
- Add lavender and incorporate.
- Spoon mixture into loaf pan; spread level and bake for 40 minutes until a toothpick inserted into the middle of loaf comes out clean.
- Remove and cool in pan for 30 minutes; remove from pan and continue to cool on wire rack.
- Store in an airtight container for up to 4 days or frozen for up to 2 months.
Makes 8 servings.
*To make your own self-rising flour, combine 1 cup flour, 1 teaspoon baking powder and 1/2 teaspoon salt.
Approximate Nutrient Analysis per serving:
290 calories, 17 g fat, 10 g saturated fat, 85 mg cholesterol, 85 mg sodium, 30 g carbohydrate, 1 g fiber, 17 g sugar, 4 g protein
