Preheat your oven to 350 degrees F (180 degrees C).
In a medium bowl, mix together
All-Purpose Flour (1 2/3 cups)
Fine Ground Cornmeal (2/3 cup)
Baking Powder (1/2 Tbsp)
Salt (1/4 tsp)
. Set aside.
In another medium bowl, whisk together the
Raw Cane Sugar (1/2 cup)
Honey (1/2 cup)
and whisk together until combined. Add the
Yogurt (1 cup)
Butter (1/2 cup)
Avocado Oil (2 Tbsp)
, 1 Tbsp of
Lemon Zest (1)
Vanilla Extract (1 tsp)
, whisking until well combined.
Using a rubber spatula, fold the wet ingredients into the dry ingredients mixing until just blended. Add the
Redbud Flowers (1 1/2 cups)
to the batter and gently fold until just incorporated.
Pour the batter into the prepared baking pan, smoothing the top with a spatula.
Bake in the middle of the oven for about 60 minutes or until a cake tester comes out clean.
Let the cake cool in the pan for 15 minutes, then invert onto a cooling rack to cool completely.
Whisk together the
Powdered Confectioners Sugar (3/4 cup)
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 (2 Tbsp)
Slice, serve and enjoy!