INGREDIENTS

Batter

• 100 g sugar
• 1 tsp edible dried lavender blossoms
• 1 untreated lemon
• 1 packet Bourbon vanilla sugar or 1 tsp vanilla extract
• 3 eggs
• 150 g Greek yogurt (10%)
• 200 g wheat flour
• 1 tsp baking powder
• ½ tsp baking soda
• 1 pinch salt

Frosting

• 100 g butter
• 125 g plain cream cheese (double cream)
• 200–250 g powdered sugar

Also

• Butter and wheat flour for the bowls

HOW TO MAKE IT

1. Heat the oven to 180 °C/350°F (top/bottom heat) or 150 °C/300°F (convection). Grease and flour the bowls lightly.
2. Combine lavender blossoms with sugar and gently crush with the back of a spoon to bring out the fragrance. Rinse the lemon in hot water, grate some zest, and squeeze juice from one half. Reserve one teaspoon of lemon juice for the frosting. Using a hand mixer, beat butter, lavender sugar, and vanilla sugar until creamy. Add eggs one by one, mixing well each time. Blend in lemon zest, lemon juice, and yogurt.
3. Mix flour, baking powder, baking soda, and salt. Stir quickly into the batter until smooth.
4. Spoon the batter evenly into 6 bowls. Bake on the middle rack for about 20–25 minutes until golden. Use a wooden skewer to check doneness. Cool completely.
5. For the frosting, beat butter in a bowl with a hand mixer for 2–3 minutes until pale and creamy. Add cream cheese in portions and mix briefly on low speed until smooth.
6. Add sifted powdered sugar gradually, mixing on medium speed until the frosting is creamy and firm. Stir in the lemon juice. Transfer the frosting to a piping bag and chill for at least 1 hour.
7. Decoratively pipe onto the cooled cakes.

Tip

Lavender’s aroma comes alive when mixed with sugar—so crush them together first.

Info

STAUB Ceramic Bowls spread heat evenly for moist cakes. The glaze helps prevent sticking and makes it easy to remove the cakes.