Spring is here and so are all the beautiful flowers that put a smile on our face. Certain flowers are also edible and help create a beautiful place setting for any meal or an added ingredient for that floral taste.

Lavender has been well known for its relaxing and calming effects.When seeped as tea, lavender blossoms can help alleviate stress, anxiety attacks, rheumatism, distension, and insomnia. Adding the fresh blossoms to your bathwater can help relax and ease tired muscles.  We use lavender oil, bath soaps and salts, and lavender air fresheners to help us sleep and to relax. But did you know that lavender also provides Vitamin A, calcium and iron?

Lavender, a fragrant flower, is also an edible herb. You can use lavender to add flavor to baked goods and other recipes. Just make sure to check with your health care provider if you take certain medications.

Some studies even suggest that lavender can help digestive issues such as vomiting, nausea, intestinal gas, and abdominal swelling.

In addition to helping with digestive issues, lavender is used to help relieve pain from  headaches,  sprains, toothaches, and sores. It is also used to prevent  hair loss and repel insects. Since I have floor to ceiling windows I do not have screens in my windows so I keep a bunch of lavender in a vase on the windowsill to prevent bugs from flying in. So far so good.

Lavender is native to northern Africa and the mountainous Mediterranean regions, although it also grows throughout southern Europe, Australia, and some parts of the United States today. I found this lavender at my farmers market in Union Square.

So I know this may sound all new and you may be a bit skeptical using lavender in your food, but I assure you once you do you’ll be hooked. This lemon lavender yogurt cake is not only very moist but also absolutely delish! Go ahead and try it, it’ll be a crowd pleaser and make a pretty presentation. Enjoy!

Lemon Lavender Greek Yogurt Cake

Ingredients: Makes 2 mini loaves

• 1 1/2 cups all purpose flour
• 1/4 teaspoon baking powder
• 1/8 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup sugar
• 3 eggs, room temperature
• 6 ounces Greek yogurt (I used no fat)
• 1 tablespoon lemon juice
• 1 tablespoon lemon zest
• 1 tablespoon dried lavender

For the Glaze:

• 1/4 cup powdered sugar
• 2 tablespoons milk
• dash of vanilla extract

Preparation:

Preheat the oven to 325 degrees. Grease your loaf pans and set aside.

In a medium bowl, combine the flour, baking powder, baking soda and salt and set aside.

In the bowl of a stand mixer, cream the butter. Gradually add in the sugar, scraping the sides of the bowl to incorporate the two ingredients.Cream for about 7 minutes. Add in the eggs, one at a time, mixing well after each addition. Slowly add the dry ingredients, alternating with the Greek yogurt and mix until incorporated. Add in the lemon juice, lemon zest and vanilla just until blended. Carefully add in the lavender.

Pour the batter into the pans and bake for 40-45 minutes, rotating the pans midway.Cool in the loaf pans for 10-15 minutes before transferring to a wire rack.

For the glaze:

Combine the powdered sugar, milk and vanilla extract and stir until well combined. Adjust the powdered sugar/milk ratio to reach desired consistency.

Pour the glaze over the cakes and sprinkle with some additional lavender.