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As
Featured in the National Post - September 8th, 2001!
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Measurement
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Ingredient
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1
cup
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Cream
Cheese
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1 cup
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Butter
Softened
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1
1/2cups
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white granulated sugar
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3
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eggs
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1 1/2 tsp
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Vanilla
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2
Tbsp
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Lemon
Juice
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2 1/4 cups
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All
purpose flour
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1
1/2 tsp
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baking
powder
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1
Tbsp
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Lavender,
finely chopped
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1
Tbsp
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Grated
lemon peel
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1
cup
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Icing
sugar, sifted
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1/4
cup
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lemon juice
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- Beat
cream cheese with butter until smooth. Beat in sugar. Add eggs,
one at a time, beating well after each addition. Beat in vanilla
and lemon juice.
- In
another bowl combine 2 cups (500 ml) flour with baking powder.
Stir into batter. Combine remaining ¼ cup flour with lavender
and peel. Stir into batter.
- Pour
batter into a 9 inch buttered springform pan. Bake in a preheated
oven 350°F oven for 50 to 60 minutes or until firm when gently
pressed in the centre.
- Make
a glaze by combining icing sugar with lemon juice in a small bowl.
- When
cake is ready, cool on a rack for 5 minutes. Remove from pan and
place cake back on rack. Cool. Drizzle with glaze. Makes one 9
inch cake.
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