It's no secret that I adore lavender in every form and fashion. And, as some of you may know, I like to eat it! I also love dessert, which brings me to Lemon-Lavender Pound Cake. I can think of no better way to kick off spring than with a citrus-y cake, although when I baked the cake this week it was sleeting outside! I sampled a slice with a steamy cup of hot tea, a combination that was darn good. For my family, I tried a different approach: Toasted pound cake. Created by running a slice of cake under the broiler for about 10 seconds, watching it constantly like a hawk. Yum.
The cake is tender and soft, finished off with a lemony glaze which is added just before serving. I confess, part of me wished the lavender flavor was more intense, but better safe than sorry when it comes to baking with lavender. Next time I'll just add another teaspoon of dried culinary lavender buds to the food processor when I make lavender sugar. Pass the cake, please. Cheers!
HCF Lemon-Lavender Pound Cake
1 1/2 cups butter, softened
1 1/2 cups lavender sugar *
1 tsp. vanilla extract
6 large eggs
3 cups all-purpose flour, sifted
1/2 tsp. kosher salt
1/4 tsp. baking soda
1/3 cup sour cream
Combine butter, lavender sugar, and vanilla extract in mixing bowl; beat until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine flour, salt, and soda, stirring to combine. Add half the flour mixture to beaten mixture, mixing well. Add sour cream and remaining flour mixture and beat until thoroughly combined, scraping sides of bowl. Spray a tube pan with cooking spray; line pan with wax paper. Scrape the batter into the prepared pan and bake at 350 degrees for 1 hour or until a toothpick inserted in center of cake comes out clean. (Do not overbake.) Let cake cool in pan for about 1 minute. Remove cake from pan and cool completely on a wire rack. For the glaze, combine 1 cup powdered sugar, zest of 1 lemon and juice of 1 lemon (strained) in a small mixing bowl; stir well and spread evenly over cake.