About the Recipe
I love foraging year around but one of the easiest and earliest forages of the year can be found in your very own yard! This dandelion lemon loaf cake is bright and cheery in both look and flavor with addition of lemon, honey and a hearty handful of bright yellow dandelion petals, making it the perfect summer bake!
Ingredients
For the cake:
235 grams all purpose flour
1/2 teaspoon baking soda
1 teaspoon salt
113 grams granulate sugar
113 g wildflower honey
zest of one lemon
227 grams of eggs (approx. 4 large eggs plus 1 egg yolk)
10 grams dandelion petals (a good handful of flower heads), reserve a couple pinches to decorate your cake.
2 tablespoons lemon juice
1 teaspoon vanilla bean paste
1/2 teaspoon lemon extract
For the soak:
160 grams honey
100 grams water
4 tablespoons lemon juice
For the glaze:
125 grams powdered sugar
1 teaspoon vanilla bean paste
3-4 tablespoons reserved soak
Preparation
Make the cake:
Step 1
Pick and prep the dandelion petals by running the flower heads under water, drying them and then cutting off the petals at the base of the outer green leaves. You are trying to avoid the fluff attached to the petals so don't cut too close to the base of the flower head. Lay petal out on a cutting board to dry until time to use.
Step 2
Set oven to 325 degrees. Grease and flour an 8"x4" loaf pan or preferred decorative load pan.
Step 3
In a medium bowl, whisk together flour, baking soda and salt. Set aside
Step 4
In a small bowl, combine the sugar and lemon zest, rubbing them together to release the oils in the zest. Juice the lemon in a separate bowl and set aside.
Step 5
In the bowl of stand mixer fitted with a paddle, add the butter and beat on medium speed for 30 seconds. Add the sugar and lemon zest and the honey and continue beating at medium speed for 2-3 minutes, until very light in color and texture.
Step 6
Add the eggs and additional yolk, one at a time, beating on medium speed for 30 seconds. Scrape down bowl between each addition.
Step 7
Add the lemon juice, vanilla bean paste and lemon extract. Beat for 30 seconds on medium. Add the dandelion petals and mix for another 30 seconds. Mixture may look curdled but will come together when the dry ingredients are added.
Step 8
Turn the mixer down to low and add the flour mixture in three additions. Mixing until just incorporated and stirring down the bowl between each addition.
Step 9
Spoon batter into prepared loaf tin and smooth the top.
Step 10
Bake for 45 minutes at 325 degrees. Then turn oven down to 300 degrees and bake for an additional 20-25 minutes. This is because honey loves to turn baked goods too brown, too quickly. You can also gently tent your load cake with some aluminum foil after the initial 45 minutes to help prevent further browning.
Step 11
Once a toothpick comes out with only a few moist crumbs, remove from the oven. Allow to cool for 10 minutes before turning out of the pan. Apply the soak while cake is still warm using a pastry brush and brushing the soak all over the top and sides of the cake. Be sure to reserve 3-4 tablespoons of the soak for your icing.
Make the soak:
While the cake is baking combine the honey, water and lemon juice in a small saucepan.
Heat over medium/low heat stirring occasionally until honey is fully dissolved and mixture if warm to the touch. Do not allow it to boil. Set side until ready to use.
Make the icing:
Step 1
In a medium mixing bowl, combine powdered sugar and vanilla bean paste. Slowly add the reserved soak a tablespoon at a time and whisking after each addition until you reach your desired consistency. I like to use all of the soak so it is more of a glaze than an icing which looks like with decorative pans.
Step 2
Pour or pipe your icing over your finished cake. If you want it to run down the sides, do this while the cake is still slightly warm. Otherwise wait until completely cool. Top with additional dandelion petals if desired.
Slice and enjoy with a warm cup of tea!
