Ingredients:

  • 1.5 cups (300g) granulated white sugar
  • 1.5 tbsp dried culinary lavender, finely ground
  • 2 tbsp lemon zest, freshly grated
  • 1 cup (225g) unsalted butter, room temperature
  • 3 large room temperature eggs
  • 0.5 cup (120g) full fat Greek yogurt
  • 1.5 cups (190g) all purpose flour
  • 1 tsp baking powder
  • 0.5 tsp fine sea salt
  • 0.5 cup lemon juice
  • 0.5 cup (100g) granulated sugar for curd
  • 3 large egg yolks
  • 4 tbsp (56g) cold butter, cubed
  • 1 cup (120g) powdered sugar
  • 2 tbsp milk
  • 1 tsp lemon juice for glaze

Instructions:

  1. Combine the 1.5 cups sugar, 1.5 tbsp ground lavender, and 2 tbsp lemon zest in a bowl. Rub the mixture between your fingertips for 2 minutes until the sugar looks like damp sand and smells intensely floral.
  2. Beat the 1 cup room temperature butter with the aromatic sugar. Continue for about 3-5 minutes until the mixture is pale, fluffy, and doubled in volume.
  3. Add the 3 large eggs one at a time, beating well after each addition. The batter should look smooth and emulsified until no streaks of yellow remain.
  4. Whisk in the 0.5 cup Greek yogurt. Don't worry if it looks slightly curdled at this stage; it will come together once the dry ingredients are added.
  5. In a separate bowl, whisk the 1.5 cups flour, 1 tsp baking powder, and 0.5 tsp salt. Gradually fold this into the wet ingredients until just combined and no flour pockets exist.
  6. Pour the batter into a greased 9x5 loaf pan. Bake at 350°F (180°C) for 45 minutes until a skewer comes out clean and the top is golden brown.
  7. While the cake bakes, whisk 0.5 cup lemon juice, 0.5 cup sugar, and 3 egg yolks in a saucepan over low heat. Stir constantly until the mixture coats the back of a spoon. Whisk in the 4 tbsp cold butter last.
  8. Whisk 1 cup powdered sugar, 2 tbsp milk, and 1 tsp lemon juice. Drizzle over the cooled cake until it drips naturally down the sides.