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Indigo Glazed Cake

Desserts

Indigo Glazed Cake

Ingredients

For the Cake :

  • 2 cups all-purpose flour
  • 1 ½ tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • ¾ cup unsalted butter, softened
  • 1 cup organic cane sugar
  • 1 cup organic cane sugar
  • 3 large eggs (room temperature)
  • 1 cup Greek yogurt or sour cream
  • 1 tsp pure vanilla extract
  • Zest of 1 lemon (optional for a fresh touch)

For the Indigo Glaze :

  • 1 cup powdered sugar (sifted)
  • 2 tbsp milk or plant-based milk
  • 1 tsp lemon juice
  • ½ tsp Blue Matcha (Butterfly Pea Flower Powder)
  • ½ tsp vanilla extract

How to Make

  1. Preheat the oven to 175°C (350°F). Grease a bundt pan or your favorite cake mold and lightly dust it with flour.
  2. In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. In a separate large bowl, beat the butter and sugar until light and creamy. Add the eggs one at a time, followed by vanilla extract and lemon zest.
  4. Gradually mix in the dry ingredients, alternating with the yogurt until smooth and silky.
  5. Pour the batter into the pan and bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
  6. Allow the cake to cool completely before glazing.
Let it set for 15–20 minutes before serving — best enjoyed with a cup of herbal tea or Blue Matcha latte.
Drizzle the indigo glaze over the cooled cake, letting it flow naturally over the edges.
KEEP THE RITUAL GOING

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