by Gina Luna
- The Capitol Hill Times -
You might have seen this cake around Capitol Hill coffee shops (Vivace and Victrola come to mind). I always want to eat it, but it’s not always available, so, finally, I needed to learn to make it. Now you can, too.
This loaf is also a good thing to have around the holidays when you’re snacking through the mornings with family. And, as an added bonus, it stays moist for a day or two, so you can prepare it before the day-of cooking marathon begins.
- 2 cups flour
- 3/4 cup sugar
- 1 heaping tablespoon dried lavender
- 1 tablespoon baking powder
- 3/4 teaspoon salt
- 1 cup (almond/soy) milk
- 2 organic eggs
- 1 tablespoon lemon zest
- 1 teaspoon vanilla
- 1/2 cup butter, melted
- 1. In a large bowl, whisk together flour, sugar, dried lavender, baking powder and salt.
- 2. In a medium bowl, blend milk, eggs, lemon zest and vanilla.
- 3. Pour wet ingredients and melted butter over dry ingredients. Fold together with spatula until evenly mixed.
- 4. Pour into greased bread pan (or line with parchment paper), and bake at 350º F for about 50 minutes, until fully cooked (test by inserting toothpick in center; when it comes out clean, it’s done).