Garden Lavender Pound Cake
photo by cara.george12509
- Ready In:
- 1hr
- Ingredients:
- 15
- Yields:
-
2 cakes
- Serves:
- 24
ingredients
-
Lavender Sugar
- 1⁄2 cup sugar
- 1 -2 tablespoon dried lavender flowers
-
Cake
- 4 eggs, at room temp
- 1 cup butter, at room temp
- 3⁄4 cup sour cream, at room temp
- 2 1⁄2 cups all-purpose flour
- 1 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 1⁄4 teaspoon salt
- 1⁄2 cup sugar
- 1 tablespoon vanilla
- 1 teaspoon lemon, rind of, finely shredded
-
Glaze
- 1 cup powdered sugar, sifted
- 1 tablespoon butter, melted
- 3 -4 teaspoons lemon juice
directions
- Preheat oven 325, grease and flour 2- 8 in loaf pans.
- Prepare lavender sugar mixture,in a spice grinder or food processor, grind 1/2 c sugar with 1-2 Tbsp dried lavender blossoms, Set aside.
- In a medium bowl stir together flour, baking powder, baking soda and salt.
- Set aside.
- In a large bowl beat together the lavender sugar, butter, sugar and vanilla with mixer on high speed until mixture is light and fluffy, about 4 minutes, be sure to scrape the sides of the bowl frequently.
- Add the eggs one at a time, beating 30 seconds after each one.
- Alternately add flour mixture and sour cream to butter mixture, beating on low speed after each sddition until just combined.
- (Batter will be thick) Stir in lemon peel.
- Spread into prepared pans.
- Bake 45 min or until pick comes out clean.
- Cool on rack 10 min, remove from pans and cool completely.
- In a small bowl mix powdered sugar with 1 Tbsp melted butter and enough lemon juice to get glaze to drizzling consistency.
- Spoon over cake, letting some drip down.
- sides of cake.
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RECIPE SUBMITTED BY
TLizSkinn
Frisco, Texas