This pound cake is not overly sweet and the lavender gives it a wonderful fragrant smell and taste! I'm lucky to have several lavender bushes in my garden so I will have to get creative with baking with lavender!
The glaze that is poured on top after it comes out of the oven is heaven as it gives it a sweet crunchy topping...uuh, yum! Next time I think I'll double the glaze recipe as it could be even better with a little more sweet tangy crunch on top. This cake is perfect in the morning with a cup of coffee or as an afternoon snack with a cup of tea. If you want to serve this up as an after dinner dessert, it would be lovely with a dollop of cream or a scoop of ice-cream.
This recipe makes 2 loaves so you can freeze one for a later time. Make sure you wrap it well in plastic wrap and then place it in a zip-loc bag. This prevents frost from getting in.
Lemon Lavender Pound Cake
-makes 2 loaves
Ingredients:
1/3 cup milk
6 large eggs
1 1/2 T vanilla
3 cups AP flour
1 1/2 cups sugar
1 1/2 t baking powder
1/2 t salt
2 T freshly grated lemon zest
1 2/3 cup butter, softened
1/3 cup dried lavender flowers
1 t poppy seeds, optional
1 whole vanilla bean, optional
Directions:
1. Preheat oven to 350F and butter or spray the sides and bottoms of two loaf pans. Set aside.
2. In a bowl, combine milk, eggs, lemon juice and vanilla. Whisk until combined.
3. In the bowl of a mixer, combine flour, sugar, baking powder, salt, ans freshly grated lemon zest. Mix to combine.
4. Add the softened butter to the flour mixture. Cream for 2-3 minutes until fluffy.
5. Gradually add the milk mixture in 2-3 parts, mixing thoroughly for about 30 seconds to 1 miute before each addition.
6. Mix in the lavender flowers, poppy seeds and vanilla bean until evenly distributed through the batter. Be careful not to overmix.
7. Divide the batter into the two loaf pans.
8. Bake in oven for ~30-35 minutes. When the tops are about to crack, score the tops in one line with a sharp, oiled knife to create an even crack. Then, place a buttered piece of foil on top of the cakes, butter side down. Continue to bake for 25-30 minutes (for a total baking time of 55-60 minutes)
9. When a toothpick removed from the center comes out clean, the cakes are done! Remove from the oven and let cool for 10 minutes on a rack before turning the cakes out. Let cool completely.
For the glaze
Ingredients:
1/2 cup powdered sugar
juice of 1 lemon
zest of 1 lemon
sliced almonds, optional
Directions:
1. Mix together the powdered sugar and the lemon juice
2. Add in the lemon zest and mix until combined
3. Pour the glaze over the pound cakes
4. Immediately top with a sprinkling of sliced almonds, is using.
I have added this recipe to http://www.homemaidsimple.com/2013/01/strawberry-cocoa-spongecake-foodie.html ,
http://spatulasonparade.blogspot.com/2013/01/foodie-friends-friday-link-party-28.html
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Happy Friday to all and visit on Monday as maybe we will catch another glimpse of JJ's Wonkey Gourd!!
Cheers! ~Amy
I have wanted to do some baking with lavender and I even planted some this past year. Thanks for sharing on Foodie Friends Friday and hope that you will join us this coming week.
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