Lemon & Lavender Loaf Cake with Lemon Lavender Glaze

I love this fragrant and very sophisticated lemon and lavender loaf. It is the perfect recipe for spring! Note that the amount of lavender oil depends on how strong your oil is. Organic varieties can be lighter and more subtle compared to more commercial brands. Just use your nose to determine how much you want to put in.

Ingredients

One Loaf (8.5” X 4.5”)

 

For the Loaf

  • 3 tbsp whole milk
  • 3 large eggs
  • 1 vanilla bean, scraped
  • 1-3 drops lavender oil, food grade
  • ¾ cups white granulated sugar
  • 13 tbsp soften unsalted butter, cubed (plus extra for greasing the pan)
  • 1½ cups flour
  • ¾ tsp baking powder
  • ¼ tsp salt
  • 1 tbsp lemon zest, packed

 

 

For the Glaze

  • 1 cup powdered sugar
  • 2 tbsp freshly squeezed lemon juice
  • 1 tbsp lavender buds, organic
  • 1 tbsp lemon zest
  • 1 drop lavender oil, food-grade

 

 

To Garnish (Optional)

  • 5 - 6 lavender sprigs, organic
  • 1 egg white
  • 3 tbsp fine white sugar

 

Method

  1. Preheat the oven to 350F. Grease a loaf tin with butter and line it with baking paper. Butter the paper too.
  2. In a small bowl, beat together the milk, eggs, scraped vanilla bean, and lavender oil.
  3. In a standing mixer or large bowl, tip in the granulated white sugar, then add the butter and beat well using the paddle attachment, until the butter is light and fluffy. Add the egg mixture, and on medium speed, beat to incorporate. Add the flour, baking powder, salt, and lemon zest. Mix well until incorporated, and there are no lumps.
  4. Gently pour the batter into the prepared pan and place into the oven and bake for 50-60 minutes until risen and a skewer when inserted the center comes out clean.
  5. To make the glaze: mix together the powdered sugar, lemon juice, buds, zest, and lavender oil. Mix well until sugar is dissolved. Set aside.
  6. For the lavender sprigs, dip the sprigs in the egg whites and then roll them in the fine white sugar. Then place the sprigs on a tray lined with parchment paper to dry and crystalize.
  7. When the loaf is done, place on a rack and let cool in the tin for 10 minutes. Then unmold and let cool on a rack slightly. Drizzle the glaze over the top of the loaf. Slice with a serrated knife to serve. Garnish with candied lavender sprigs, if you like.Store in an airtight container.

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@judyjoochef Instagram profile imageDive into my latest cooking video where I blend the rich flavours of Korea with the classic French mussel dish, introducing my fusion creation: Doenjang and Gochujang Mussels.

Starting with the French tradition, I kick off with sautéed lardons (or bacon) to create a sumptuously rich base. Next, a generous amount of garlic and shallots join the mix, followed by the unique twist of sake and mirin for fragrance. 

Chicken stock creates the perfect broth, setting the stage for the stars of the dish: doenjang (Korean fermented soybean paste) and gochujang (Korean fermented chilli paste), bringing an unmissable Korean flair and umami to the mussels. So tasty and the broth is so yummy to soak up with a piece of crusty French bread. 
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#JudyJooKitchen #FusionCuisine #Mussels #Doenjang #Gochujang #CookingVideo #ChefLife #FoodBlog #InstaFood #FoodStagram #CookingAtHome #Homemade #RecipeOfTheDay #CulinaryJourney #FoodInspiration #Gourmet #KoreanFlavours #FrenchCuisine #Foodie #FoodLover #FoodPhotography1 day ago via Instagram
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IT’S OFFICIAL! We are opening in @citifield 🙌

Making our mark on the New York map once again, you can now experience Seoul Bird at the home of the @mets Citi Field!

Find us on the promenade level right behind home plate alongside the Hudson Whisky Bar.

Enjoy one of the best views of the game while eating the best korean fried chicken!

#SeoulBirdNYC #KoreanFriedChicken #CitiFieldEats #EntrepreneurshipJourney #Foodpreneurs #NYCFoodScene #SeoulInNewYork #seoulbird
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@judyjoochef Instagram profile imageHappy to announce our new venue @citifield home of @mets. Seoul Bird will be on the Promenade level right behind home plate. @seoulbirduk @seoulbirdusa 
Joining me this year in the stellar line up are the amazingly talented @chefanneburrell and @adamrichman. 
So great to be back in New York and serving up our Korean fried chicken in Flushing! 
Let’s go Mets! 
#mets #citifield #citifieldeats #baseball #chefs #chefsofinstagram #judyjoo #newyork #seoulbird4 days ago via Instagram
@judyjoochef Instagram profile imageEaster is almost here! I was lucky enough to celebrate it early with a gorgeous dinner hosted by two of my favorite chefs @chefrohitghai and @pierremarcolini at @kutirchelsea .  It was a celebration of color— the vibrant colors of Easter and of the Holi festival and brought together through the glorious flavors of Chocolate and Indian food! 
Chef Rohit is behind some of the most famed Indian restaurants around the world— I am a frequent guest at his @manthanmayfair where I’m known to smack on his truly addictive jackfruit uthappam and spicy Ghati Masala prawns. 
And, I still remember going to @pierremarcolinihimself shop in Brussels when it was the only one in the world!  Now, his empire spans from Seoul to London. 
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Such a lovely evening full of sugar and spice and everything nice.
And, I needed a bite of sweet chocolate after a wonderfully spicy meal. 
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Thank you for having me! @blandpr 
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#indianfood #india #chocolate #pierremarcolini #rohitghai #london #londonrestaurants #londonlife1 week ago via Instagram
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