Tart, refreshing, herbal: yes. Tastes like soap: no!
Lemon and lavender are often made to hold hands, but go overboard with the combination and eating dessert can feel like stepping into a soap shop in Aix-en-Provence.But this cake—as tart and refreshing as they come—is lemon first, lavender second. Diana Henry, who includes this recipe in her new book
, balances the herb first by pulverizing it in the food processor with granulated sugar, then toning it down further with the tangy Greek yogurt, olive oil, and plenty of lemon zest and juice in the batter.“I used full fat yoghurt - greek) Also, if you're not into lavender - I think bergamot would be a great substitution and I'm going to try that ”
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