On the constant search for easy desserts to whip up when company is on their way, this recipe is a one bowl, one springform, one cook time, and done. In lieu of butter, the base is filled with yogurt and olive oil, lending itself to a moist cake that isn't overly sweet, despite featuring Calicutts Lemon Lavender Sugar. Topped with fresh blackberries, powdered sugar, and lemon zest, you can't go wrong using this recipe for brunch, tea, or dessert.

Lemon Lavender French Yogurt Cake

Servings

12

Prep Time

20 minutes

Cook Time

50 minutes

Ingredients

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    • ¾ C Greek Yogurt, plain

    • 3 Eggs

    • ¼ C Calicutts Lemon Lavender Sugar

    • ½ C Sugar, granulated

    • 1 tsp Vanilla extract

    • 1½ C Flour, all-purpose

    • 2½ tsp Baking powder

    • ½ tsp Salt

    • ½ C EVOO

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    • 8 oz Blackberries
    • 1 Lemon, zested and juiced

    • 1 Tbsp Calicutts Lemon Lavender Sugar

    • Powdered Sugar

    Directions

    1. Preheat oven to 350 degrees.

    2. In a small bowl, mix berries, juice, zest and Calicutts Lemon Lavender Sugar for the topping. Set aside.

    3. Grease a 9-inch spring form with ½ Tbsp of olive oil.

    4. In a large bowl, whisk yogurt, eggs, sugars, and vanilla until well combined. Slowly whisk in flour, baking powder, and salt until incorporated. Last, fold olive oil into the mixture with a spatula.

    5. Pour mixture into springform and bake for 35-40 minutes in the oven or until you can pull a clean toothpick from the center. When finished, cool for 10 minutes in the springform, before removing and allowing to cool completely on a cooling rack.

    6. When cooled and ready to serve, top with the center with the berry mixture and sprinkle with powdered sugar. Enjoy!