Lemon Lavender Pound Cake

Lemon Lavender Pound Cake
Lemon Lavender Pound Cake. Photo and Recipe: Diana Rattray
    80 mins
Ratings (21)

Lemon and dried lavender flowers make this pound cake deliciously different and fragrant.

What You'll Need

  • 8 ounces (1 cup) softened butter
  • 2 cups granulated sugar
  • 5 large eggs
  • 3 cups cake flour, stir before measuring
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 8 ounces sour cream, light or full fat
  • 1 1/2 tablespoons dried lavender flowers
  • juice and zest of 2 lemons, about 5 to 6 tablespoons juice and 1 tablespoon finely grated zest
  • Glaze
  • juice of 1 lemon, about 2 1/2 tablespoons
  • 2 teaspoons dried lavender flowers
  • 1 to 2 tablespoons hot water
  • 1 cup confectioners' sugar

How to Make It

  1. Heat oven to 325°. Grease and flour a 12-cup Bundt cake pan.
  2. Cream butter with granulated sugar until light. Beat in eggs, one at a time, beating well after each addition.
  3. Combine the flour, baking soda, and salt. Add about 1/3 of the flour mixture to the creamed mixture, along with half of the sour cream. Beat until well blended.
  4. Repeat with another 1/3 of the flour mixture and the remaining sour cream, scraping the sides of the bowl a few times. Beat in the remaining flour mixture until smooth and well blended.
  1. Fold in the 1 1/2 tablespoons of dried lavender flowers and the juice and zest of 2 lemons. Spoon into the prepared baking pan.
  2. Bake for 50 to 60 minutes, until a toothpick inserted in center comes out clean.

Make Glaze:

  1. Heat lemon juice (juice of 1 lemon) and 2 teaspoons lavender flowers in the microwave or on stovetop.
  2. Strain out flowers; set juice aside and discard the flowers.
  3. In a bowl, combine the confectioners' sugar, hot lemon juice, and enough hot water to make a good drizzling consistency.
  4. Drizzle over the cooled (can be slightly warm) cake.

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