Lavender and Lemon Pound Cake


Lavender and Lemon Pound Cake
Print Recipe
This is a wonderful pound cake to make for teatime or just for a dessert. It has a wonderful delicate flavor of Lavender. The essence of Lavender will really surprise you with every bite. Your guest won’t recognize this flavor. Once you tell them that this is Lavender, they will probably be shocked. Even ones that don’t really like the Lavender scent will find this flavor very pleasing and soft. They'll be asking for seconds. One thing that I can’t stress enough is to chop the Lavender very fine. If you don’t, you will think you are eating soap. That’s what happened to a neighbor. This is a fabulous pound cake to freeze and save for a special occasion. You can also make cupcake with this and use a vanilla icing. But really, this cake can stand-alone.
Lavender and Lemon Pound Cake
Print Recipe
This is a wonderful pound cake to make for teatime or just for a dessert. It has a wonderful delicate flavor of Lavender. The essence of Lavender will really surprise you with every bite. Your guest won’t recognize this flavor. Once you tell them that this is Lavender, they will probably be shocked. Even ones that don’t really like the Lavender scent will find this flavor very pleasing and soft. They'll be asking for seconds. One thing that I can’t stress enough is to chop the Lavender very fine. If you don’t, you will think you are eating soap. That’s what happened to a neighbor. This is a fabulous pound cake to freeze and save for a special occasion. You can also make cupcake with this and use a vanilla icing. But really, this cake can stand-alone.
Ingredients
Servings:
Instructions
  1. Combine the milk and lavender in a small saucepan over medium heat. Bring just to a simmer, transfer to a glass-measuring cup and let cool to room temperature.
  2. Preheat the oven to 325°. Grease the inside of a 9-inch by 5-inch loaf pan and dust with flour. Combine the flour, baking powder, and salt in a medium bowl.
  3. Combine the butter, sugar, and zest in a large mixing bowl and cream with an electric mixer on medium-high speed until fluffy, about 3 minutes, scraping down the sides of the bowl once or twice as necessary. Beat in the eggs, one at a time, scraping down the sides of the bowl after each addition.
  4. With the mixer on low speed, add 1/3 of the flour mixture and mix until incorporated. Add ½ of the milk and mix until incorporated. Repeat with the remaining flour and milk, ending with the flour. After the last addition, mix for 30 seconds on medium speed.
  5. Scrape the batter into the prepared pan and smooth the top with a rubber spatula. Bake until the cake is golden brown and a toothpick inserted into the center comes out clean, 50-55 minutes. Let the cake cool in the pan for about 10 minutes, invert it onto a wire rack and then turn it right side up on a rack to cool completely.
Recipe Notes

Steeping the lavender in milk infuses this cake with an intense and beautiful aroma.

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Lavender and Lemon Pound Cake
Print Recipe
This is a wonderful pound cake to make for teatime or just for a dessert. It has a wonderful delicate flavor of Lavender. The essence of Lavender will really surprise you with every bite. Your guest won’t recognize this flavor. Once you tell them that this is Lavender, they will probably be shocked. Even ones that don’t really like the Lavender scent will find this flavor very pleasing and soft. They'll be asking for seconds. One thing that I can’t stress enough is to chop the Lavender very fine. If you don’t, you will think you are eating soap. That’s what happened to a neighbor. This is a fabulous pound cake to freeze and save for a special occasion. You can also make cupcake with this and use a vanilla icing. But really, this cake can stand-alone.
Lavender and Lemon Pound Cake
Print Recipe
This is a wonderful pound cake to make for teatime or just for a dessert. It has a wonderful delicate flavor of Lavender. The essence of Lavender will really surprise you with every bite. Your guest won’t recognize this flavor. Once you tell them that this is Lavender, they will probably be shocked. Even ones that don’t really like the Lavender scent will find this flavor very pleasing and soft. They'll be asking for seconds. One thing that I can’t stress enough is to chop the Lavender very fine. If you don’t, you will think you are eating soap. That’s what happened to a neighbor. This is a fabulous pound cake to freeze and save for a special occasion. You can also make cupcake with this and use a vanilla icing. But really, this cake can stand-alone.
Ingredients
Servings:
Instructions
  1. Combine the milk and lavender in a small saucepan over medium heat. Bring just to a simmer, transfer to a glass-measuring cup and let cool to room temperature.
  2. Preheat the oven to 325°. Grease the inside of a 9-inch by 5-inch loaf pan and dust with flour. Combine the flour, baking powder, and salt in a medium bowl.
  3. Combine the butter, sugar, and zest in a large mixing bowl and cream with an electric mixer on medium-high speed until fluffy, about 3 minutes, scraping down the sides of the bowl once or twice as necessary. Beat in the eggs, one at a time, scraping down the sides of the bowl after each addition.
  4. With the mixer on low speed, add 1/3 of the flour mixture and mix until incorporated. Add ½ of the milk and mix until incorporated. Repeat with the remaining flour and milk, ending with the flour. After the last addition, mix for 30 seconds on medium speed.
  5. Scrape the batter into the prepared pan and smooth the top with a rubber spatula. Bake until the cake is golden brown and a toothpick inserted into the center comes out clean, 50-55 minutes. Let the cake cool in the pan for about 10 minutes, invert it onto a wire rack and then turn it right side up on a rack to cool completely.
Recipe Notes

Steeping the lavender in milk infuses this cake with an intense and beautiful aroma.

Share this Recipe
 
Powered byWP Ultimate Recipe