Lemongrass Drizzle Cake

Recipe by Natasha Pickowicz

Makes one 9-inch loaf

Serves 6 to 8

 For the lemongrass cake: 

•  3 tablespoons Garden Lemongrass Herbal Tea
• 2 lemons
• 2 large eggs 
• 1 cup granulated sugar
• 1 cup whole fat yogurt 
• ¼ cup lemon juice 
• 1/2 cup and 2 tablespoons olive oil
• 1 teaspoon vanilla extract 
• 2 cups (240g) all-purpose flour
• 1 1/4 teaspoon baking powder 
• 1/2 teaspoon baking soda
• 1 teaspoon kosher salt

For the crunchy tea glaze:  

• ½ cup granulated sugar 
• 2 teaspoons ground lemongrass tea, sifted
• 3 tablespoons to ¼ cup fresh lemon juice
• Pinch flaky sea salt

Preheat the oven to 350°F. Line a 9-inch loaf pan with a sling of parchment paper, and coat it well with non-stick spray. Set aside. 

In a spice grinder or blender, process the lemongrass tea on high until a coarse powder forms, about 2 minutes. Press this powder through a fine tea strainer, discarding any longer woody bits that remain. 

Zest the two lemons, then juice them. You should have about ¼ to ⅓ cup of lemon juice.  

In a large bowl, measure 2 ½ tablespoons of the ground tea, reserving the rest for the crunchy tea glaze. To the bowl, add the lemon zest, ¼ cup lemon juice, granulated sugar, eggs, yogurt, olive oil, and vanilla extract. Whisk well until smooth and fragrant. 

In another small bowl, whisk together the flour, baking powder, baking soda, and kosher salt. Add the dry ingredients to the wet ingredients and fold gently with a whisk to incorporate. (The batter will be lumpy; do not whisk it until it is smooth as it will make the cake tough.)

 Pour the batter into the lined loaf pan and transfer to the oven. Bake until the center springs back to the touch and the sides of the loaf are pulling away from the pan, about 40 minutes. 

While the loaf is baking, prepare the crunchy tea glaze. Combine the remaining ground lemongrass with the granulated sugar, and add fresh lemon juice, one tablespoon at a time, until a thick, pasty slurry forms, working the liquid in with a spoon or spatula. (You may not need the full ¼ cup of lemon juice). 

Let the cake rest in the pan for a few minutes, then carefully invert onto a cooling rack, peel off the parchment paper, and discard. Using a spatula or the tips of your fingers, rub the glaze onto the sides, top, and bottom of the hot cake. Sprinkle flaky sea salt all over. 

 Once the cake has cooled completely and the glaze has solidified into a crystallized icing, portion into 1-inch thick slices using a serrated knife and eat immediately. Delicious with a cup of tea, of course.