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Home Grown Recipes
Lemon Cake
Makes one 9-inch (23-cm) cake. A touch of lavender goes a long way in this lovely summer cake.
Ingredients
1 cup (250 mL) cream cheese
1 cup (250 mL) butter, softened
1-1/2 cup (375 mL) white granulated sugar
3 eggs
1 1/2 tsp (7 mL) vanilla
2 tbsp(30 mL) lemon juice
2-1/4 cups (560 mL) all-purpose flour
1 1/2 tsp (7 mL) baking powder
1 tbsp (15 mL) fresh (tightly packed) or dried lavender buds, finely chopped
1 tbsp (15 mL) grated lemon peel
1 cup (250mL) icing sugar, sifted
1/4 cup (60mL) lemon juice
Directions
1) Preheat oven to 350 degree Fahrenheit (180 degrees Celsius)

2) In a large bowl, blend cream cheese with butter until smooth; mix in sugar. Add eggs one at a time, beating well after each addition. Stir in Vanilla and 2 tbsp (30 mL) lemon juice.

3) In another bowl, combine 2 cups flour with baking powder. Stir into batter. Combine remaining 1/4 cup flour with lavender and lemon peel. Stir into batter.

4) Pour batter into a 9-inch (23 cm) buttered springform pan. Bake for 50-60 minutes or until cake is firm when gently pressed in centre.

5) For glaze, combine icing sugar with 1/4 cup (60 mL) lemon juice in a small bowl.

6) When cake is ready, remove from oven and let sit in pan for 5 minutes. Remove cake from pan and place on rack. Let cool.

7) Drizzle with glaze.



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