Lavender Pound Cake

No, it's not a purple cake. Dried lavender is added to a basic pound cake recipe. The first warm spring afternoon is the perfect time to bake this cake with sweet floral nuances.

Lavender Pound Cake
Servings: 24 Yield: 2 loaves, 12 slices each Prep 25 mins Bake 350°F 55 mins

Ingredients

Cake:
  • 2 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups sugar
  • 1 tablespoon dried lavender (see Note)
  • 1 cup (2 sticks) unsalted butter, softened
  • 2 teaspoons vanilla extract
  • 4 eggs
  • 1 cup sour cream
  • 1/4 cup milk
Drizzle:
  • 1/4 cup water
  • 1 tablespoon dried lavender
  • 3/4 cup confectioners' sugar

Make It

1. Heat oven to 350 degrees F. Grease and flour two 8-1/2 x 4-1/2 x 2-5/8-inch loaf pans.

2. Mix flour, baking soda and salt in medium-size bowl. Pulse 1/2 cup of the sugar with the lavender in a food processor until lavender is ground.

3. In large bowl, beat butter, lavender-flavored sugar, remaining 1-1/2 cups sugar and vanilla until fluffy, 3 minutes. Beat in eggs, one at a time, beating well after each. In small bowl, combine sour cream and milk. On low speed, alternately beat in flour mixture with sour cream mixture in 3 additions, beginning and ending with flour. Divide between pans.

4. Bake in 350 degree F oven for 55 minutes or until tester comes out clean. Cool on rack 10 minutes. Remove cakes from pans and let cool completely.

Drizzle:

5. Microwave water and lavender for 30 seconds on high power. Let steep 5 minutes. Strain out lavender flowers and discard.

6. Once cake is cool, whisk together 4 teaspoons of the lavender water and the confectioners' sugar. Drizzle over both loaves. Slice and serve. Makes 2 loaves, 12 slices each.

Nutrition Facts

Servings Per Recipe: 24; Amount Per Serving: cal. (kcal): 227, Fat, total (g): 11, chol. (mg): 61, sat. fat (g): 6, carb. (g): 30, fiber (g): , pro. (g): 3, sodium (mg): 93, Percent Daily Values are based on a 2,000 calorie diet.