Tangy and refreshing, this candied lemon, yogurt, and bay leaf cake is perfect for tea time or even breakfast. Pulverized lemon zest and bay leaf adds a unique and vibrant flavor.
Preheat oven to 325 degrees F. Line a 9 inch loaf pan with parchment.
Use a spice grinder to gently pulverize the lemon zest, bay leaves, and 1/4 C. of the sugar. Pulse it a few times to grind bay leaves and release oils in lemon zest.
In a stand mixer, fitted with paddle attachment, cream butter and sugar, including pulverized sugar, for 10 minutes on medium to medium high speed.
Scrape the bowl. Then add eggs one at a time, mixing on medium for 1 minute after each addition. Add vanilla and beat an extra minute.
In a bowl, whisk together the flours with salt and baking powder and baking soda.
Turn mixer to low. Then add 1/2 of the flour mixture.
Once incorporated, add yogurt.
Finish with the remaining flour.
Then pour batter into loaf pan. Bake for 60-70 minutes. Test with a toothpick and if needed, bake another 5 minutes.
Allow cake to cook for 10 minutes while you make bay leaf syrup.
In a saucepan set over medium heat, add all syrup ingredients. Summer for 6 minutes, stirring occasionally. Then brush warm syrup over the warm cake.
In a small bowl, whisk together all ingredients until smooth. Then drizzle over cooked cake. Decorate with candied lemons.
Use a large sauté pan, heat sugar and water and allow to dissolve. Then put in sliced lemons. Heat for 20 minutes on medium low, flipping lemons every 5 minutes. Once they are candied and glassy, remove to a baking sheet and allow go dry and cool.