Cooking Instructions
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Step 1
Preheat your oven to 350 degrees F (180 degrees C).
Step 2
In a medium bowl, mix together
All-Purpose Flour (210 g)
,
Fine Ground Cornmeal (100 g)
,
Baking Powder (7 g)
, and
Salt (2 g)
. Set aside.
Step 3
In another medium bowl, whisk together the
Eggs (3)
and
Raw Cane Sugar (125 g)
until blended.
Step 4
Add the
Honey (170 g)
and whisk together until combined. Add the
Yogurt (250 g)
,
Butter (120 g)
,
Avocado Oil (30 mL)
, 1 Tbsp of
Lemon Zest (1)
, and
Vanilla Extract (5 mL)
, whisking until well combined.
Step 5
Using a rubber spatula, fold the wet ingredients into the dry ingredients mixing until just blended. Add the
Redbud Flowers (50 g)
to the batter and gently fold until just incorporated.
Step 6
Pour the batter into the prepared baking pan, smoothing the top with a spatula.
Step 7
Bake in the middle of the oven for about 60 minutes or until a cake tester comes out clean.
Step 8
Let the cake cool in the pan for 15 minutes, then invert onto a cooling rack to cool completely.
Step 9
Whisk together the
Powdered Confectioners Sugar (80 g)
and 2 Tbsp of lemon juice in a small bowl. Drizzle the glaze over the cake and while the glaze is still wet, sprinkle top with
Redbud Flowers (4 g)
.
Step 10
Slice, serve and enjoy!
