A lemon-lavender loaf for the whole family
August 8, 2010 § 2 Comments
When I was younger, our family spent a summer at family camps in France. I was ten years old, shy, incredibly picky about what I ate and a little intimidated about spending a couple weeks solely in the company of French kids. We spent our first week at Les Lavandes, in the town of Rémuzat near Nyons. We had a small sunny room by the field, where teenagers and young men played soccer and smoked cigarettes, and we dined in a large room at communal tables. During the daytime, I went off with the other kids my age for organized hiking and swimming. My brother was too young to leave my parents in a strange new country, though there were camp activities for his age group. So instead, I was the one of the family shoved off to do all the traditional camp activities. I played name games, learned about different trees and animals native to the region, and on the last day, accompanied the family of a new friend on a daylong hike. We packed crusty bread and cheese and set off with several other families, though not my own. At the end of the hike, my mother drove out to pick me up, because my ten-year-old self refused to camp out without my parents.
At the end of the week, we drove to a second camp called Pont-Les-Bains. There, I feasted on M&M Ice Cream Pops and played boules (bocce in Italian, which is the name most Americans know it by) with the girls my age. There, we ate at smaller family tables, much like at a restaurant. I don’t remember liking much of the food, which would explain why the M&M ice cream stands out so clearly in my mind.
Though the premise of the camp — complete immersion with real French families — made me nervous at times and I was forever self-conscious of my slight English accent which the girls my age called “adorable,” this summer stands out from any other vacation I have taken. I had never seen France quite like this before, though I had been on a couple of occasions, and I made some friends with whom I kept in touch with for many years afterward. Indeed, as a child, I was big on snail mail, with penpals in France and Australia. We would send friendship bracelets enclosed in letters decorated with colorful stickers back and forth across the oceans and I collected the cutest notecards for such occasions.
Real memories of this summer are fuzzy for me, though blurry images of cobblestone roads and small bridges remain in my mind, alongside more vivid images of vibrant purple lavender. When I got home, I collected long stalks of lavender from the farmers’ market and colorful fabrics, fashioning small lavender pouches. They smelled lovely, though I think I made more pouches than anyone in the family ever needed or wanted. Now, I know there are other uses for lavender; it can be used in many baked goods, giving classic cakes and cookies a fragrant lift. Lemon loaf is a huge favorite in my house and this is probably the best one I have ever made. The loaf is wonderfully moist, with lavender and lemon zest in the batter, and glazed with thin lemon juice icing. A light garnish of lavender is a pretty touch on top of the loaf.
Meyer Lemon Lavender Cake
From the Former Chef
1 1/2 cups flour
1 cup sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup milk
1/2 cup melted butter (the original recipe called for oil)
2.5 tsp lemon zest
2 tsp fresh lavender flowers
Preheat the oven to 350 degrees.
Mix the flour, sugar, baking powder and salt in a large bowl.
In a medium sized bowl whisk together the eggs, milk, oil, lemon zest and lavender. Add the egg mixture into the dry ingredients and stir to combine.
Pour the batter into a greased and floured loaf pan. Bake at 350 for 50-55 minutes, or until a wooden skewer comes out clean.
Once the cake is done, remove it from the oven. Using a long wooden skewer, poke holes in the top of the cake, all the way to the bottom, about 1″ apart.
You can see the original recipe for the lemon glaze, which called for heating the sugar and lemon juice to make a syrup. I simply combined the lemon juice with confectioners sugar to make a very thin icing, which I used to coat the top of the loaf.