Lavender-Lemon Pound Cake

(from saymyname’s recipe box)

Serves 12 people

Categories: Cake, Dessert

Ingredients

  • Cake:
  • 1 lb unsalted butter
  • 1/4 cup dried lavender, divided
  • 10 eggs
  • 3 cups sugar, divided
  • 3 1/4 cups cake flour
  • 1/2 teaspoon salt
  • 2 tablespoons grated fresh lemon zest
  • 2 teaspoons vanilla extract
  • 1/2 cup strained fresh lemon juice
  • Glaze:
  • 2 tablespoons lavender-lemon syrup (see directions below)
  • 1 cup approximate powdered sugar

Directions

  1. Preheat the oven to 350 degrees F. Butter and flour a 9 to 10-inch bundt pan.

  2. Melt the butter with 2 tablespoons of the lavender in a small saucepan. Off the heat and let mixture steep for 10 minutes; strain and set aside to cool.

  3. In a large mixing bowl (use a stand mixer or a hand held one) beat together the eggs and 2 cups of sugar until thick and pale, about 5 minutes.

  4. Sift together the flour and salt in a bowl.

  5. Fold the lemon zest and one-third of the flour mixture into the eggs until thoroughly combined. Gradually fold in the remaining flour, in two batches, scraping the bowl as needed.

  6. In a separate bowl, whisk 1 cup of the batter with the melted butter and vanilla. Add this to the remaining batter and fold to combine.

  7. Pour the batter into the prepared pan and fill to about 2/3rds full. (Use any remaining batter to make about 4 cupcakes). Bake cake until a skewer inserted in the middle comes out clean, about 50 minutes.

  8. Transfer the cake to a wire rack and let cool completely.

  9. Meanwhile, make the lavender-lemon syrup.:.

  10. Combine the remaining cup of sugar, the lemon juice, 1/2 cup of water and the remaining 3 tablespoons of lavender in a saucepan.

  11. Bring the mixture to a simmer and cook until the sugar dissolves. Remove from heat and let steep for 3-4 minutes. The syrup will take on the slightest blush color of pale lavender.

  12. Position the cake on a wire rack over a rimmed sheet pan. With a fork or skewer, poke the cake all over. Brush the top and sides of the cake with almost half the syrup and let cool completely.

  13. For the glaze:.

  14. In a measuring cup with a pour spout add 2 strained tablespoons of the remaining syrup. Whisk in the powdered sugar, and continue to whisk until blended and smooth. Add a few drops of syrup at a time, if it’s too thin.

  15. Drizzle the glaze onto the cake, and garnish with a sprinkle of dried lavender or sanding sugar for extra pizazz!

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