This Greek yogurt cake recipe with Meyer Lemon and Lavender glaze is a healthier version of most traditional cakes. It’s lightened up with the addition of nonfat plain Greek yogurt.

If you want a full-fat version, just replace the yogurt with sour cream, oil or butter. The cake is topped with Lemon Bird Meyer Lemon & Lavender Jam, but you can use any type of jam that sounds good to you!

Chef Tips with Jason Hill | CookingSessions.com

Greek Yogurt Cake with Lavender & Meyer Lemon Glaze

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This Greek yogurt cake recipe with Meyer Lemon and Lavender glaze is a healthier version of most traditional cakes. It's lightened up with the addition of nonfat plain Greek yogurt. 

If you want a full-fat version, just replace the yogurt with sour cream, oil or butter. The cake is topped with Lemon Bird Meyer Lemon & Lavender Jam, but you can use any type of jam that sounds good to you, such as marmalade or even lemon curd.

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Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 8

Course: Dessert

Cuisine: Mediterranean

Ingredients

  

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• 5.3 ounce nonfat Greek yogurt sour cream or butter
• 3 large eggs
• 2-4 lemons zest removed
• 1 cup sugar
• 1 1/2 cups flour
• 1/2 vegetable oil
• 3/4 tablespoon salt
• 1 teaspoon vanilla
• 2 teaspoons baking powder
• Meyer Lemon and Lavender Jam or use Lemon Curd or Marmalade

Method

 

1. Preheat oven to 350 F. Grease loaf pan with butter.In large bowl, combine flour, salt, and baking powder.
2. Whisk well.In mixing bowl, add yogurt, sugar, vanilla, and 2 tablespoons of lemon zest, followed by the eggs.
3. Mix well. Whisk in dry ingredients and combine. Fold in the oil and mix again.
4. Pour batter into greased loaf pan and bake for 45 minutes. When done, remove from oven and cool on a rack.
5. To serve, spoon over some jam, lemon curd or marmalade. Enjoy!

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