Lemon Dandelion Cake
I am starting a new summer series on fun foraged foods! Our girls are now at such a fun age where they can help me forage and also help me turn those foraged goodies into delicious treats. Most (if not all) of the recipes in this series will be kid friendly. So you probably aren’t going to find sautéed dandelion greens. At least I don’t think my kids would eat them. :)
If you are foraging with kiddos please please make sure they understand that some things in nature we can eat, and some can make us very sick. I try really hard to teach my girls to love nature and all of God’s beauty, but to also respect it and take care of it. I don’t want to freak them out but they also need to know there are some dangerous plants. Our family rule is to always ask daddy or mommy before you taste anything you pick. And of course they are also learning that we only pick in clean areas (away from pollution and any harmful chemicals that may have been sprayed on plants) and in places where we are welcome. We also talk about leaving behind enough flowers for the bees—and if we are not on our own property, then leaving some for other people.
Lemon Dandelion Cake
Ingredients:
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup dandelion petals
2 eggs
1/2 cup sugar
3/4 cup plain yogurt
Zest from one organic lemon
1/4 cup lemon juice
3/4 cup melted butter
Lemon Glaze:
1/4 cup lemon juice
1/2 cup sugar
Directions:
Pluck off and keep only the yellow part of the dandelion flowers. I find it easiest to pinch the green end together and pull out the yellow part. I do not take the time to get every last yellow piece. Just the majority of it. Make sure and use freshly picked, clean dandelions. If you let them sit on the counter for very long they shrivel up and get really yucky. If you wish, you can pluck them and store covered in the fridge overnight. But be warned that if you leave dandelions the plucked dandelions out at room temperature they will become fluff!!
Once you have prepped your dandelions heat your oven to 350 degrees F.
Butter and flour a 7 x 11 pan.
Mix the flour, baking powder, salt, and dandelion petals together. Set aside.
Beat the eggs with a hand mixer for a couple minutes until the eggs are pale. Gradually beat in the sugar. Gently beat in the remaining ingredients.
With a spoon fold in the dry ingredients.
Bake for about 30-40 minutes, but it just depends on the pan you use. It’s done when the edges just turn golden brown and a toothpick comes out clean.
While the cake is baking make the lemon glaze by heating the sugar and lemon juice in a small pan until the sugar is dissolved.
Carefully pour the glaze over the cake once you remove it from the oven. Garnish with powdered sugar and optional dandelion petals—but please note that the petals will turn to white fluff by the next day. 😂
That’s it! Enjoy your foraged cake! My girls love this stuff—hope your kiddos do too!
WHERE TO PURCHASE
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If you are unable to grow your own herbs, or find ingredients locally, then here are two of my favorite places to buy bulk ingredients:
And this place is pretty cool for finding organic and/or heirloom seeds:
