Wednesday, March 23, 2011

Lavender Pound Cake

A recipe-share inspired by one of the message boards I frequent.  I found this recipe years ago and can't even remember where it came from.  I filed it away in my "someday when I own a tea shop" file and pull it out when I want something sweet, tasty, and aromatic.

Lavender Pound Cake

2 1/2 C all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
2 C sugar
1 Tbls dried lavender flowers
1 C butter, softened
2 tsp vanilla extract
4 eggs
1 C sour cream
1/4 C milk


1/4 C water
1 Tbls dried lavender flowers
3/4 C confectioner's sugar

1. Heat oven to 350.  Grease and flour two loaf pans.
2. Pulse 1/2 C sugar with the dried lavender flowers until all the flowers are chopped up.
3. Combine flour, baking soda, and salt in a bowl.  
4. Combine sour cream and milk, wisk together until smooth.
5. Beat butter, white sugar, lavender sugar and vanilla together until fluffy.
6. Beat in eggs, one at a time, making sure each egg fully combined before adding the next.
7. Alternate adding the flour mixture and the milk mixture in about three steps, beginning and ending with the flour.
8. Pour into loaf pans.  Bake for 55 minutes or until a toothpick inserted into the middle comes out clean.
9. Let cool in pan about 10 minutes.  Then remove from pan and completely cool on racks.

While the loaves are cooling, make the drizzle.

10. Heat the water in microwave for about 45 seconds.
11. Add lavender flowers and let sit for 10-12 minutes.  Strain out.
12. Wisk together lavender water and confectioner's sugar to make a glaze.
13. Drizzle over cooled pound cake loaves.
14. Slice and enjoy!


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