Home  |  Shop  |  About us  |  Contact us  |  Links  |  Recipes
   Why organic food?   |   How it works   |   Weekly food box   |   Membership benefits   |   Sign up!
Member sign in
Forget your password?
Product Search
Example: "cho" to search for chocolate
Your Shopping Cart
View your current order & proceed to checkout
Your Shopping List
You must be signed in to access this function
Click here to get the latest news from the Ecology Action Centre!
The Voice of Organics in the Atlantic!
Holistic Health Directory
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.
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
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.

Click here for more recipe ideas.
Join our Team! | Privacy Policy