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    You are in: Home / Recipes / Lavender-Lemon Pound Cake Recipe
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    Lavender-Lemon Pound Cake

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 25 mins

    35 mins

    50 mins

    BecR's Note:

    This is a decadent and gorgeous cake that would be perfect for Mother's Day or a spring or summer soiree! The sweet-tart lemony lavender glaze lends a beautiful blush of pale lavender color to the finished cake. If you like, serve slices of this pound cake with a scoop of Sorbet a La Verveine - Homemade Lemon Verbena Sorbet on the side, finished with a sliver of candied ginger--heavenly! Slightly adapted from the beautiful cake found on; the original is Claudia Fleming's cake from her book 'The Last Course'.

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    Serves: 10-12


    bundt c ...

    Units: US | Metric




    1. 1
      Preheat the oven to 350 degrees F. Butter and flour a 9 to 10-inch bundt pan.
    2. 2
      Melt the butter with 2 tablespoons of dried lavender in a small saucepan. Off the heat and let mixture steep for 10 minutes; strain and set aside to cool.
    3. 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. 4
      Sift together the flour and salt in a bowl.
    5. 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. 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. 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. 8
      Transfer the cake to a wire rack and let cool completely.
    9. 9
      Meanwhile, make the lavender-lemon syrup.:.
    10. 10
      Combine sugar, water, lemon juice and 3 tablespoons of dried lavender in a saucepan.
    11. 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. 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. 13
      For the glaze:.
    14. 14
      In a measuring cup with a pour spout add 2 strained tablespoons of the remaining syrup. Gradually whisk in the powdered sugar to the desired consistency, and continue to whisk until blended and smooth. Add a few drops of syrup at a time to adjust consistency, as needed.
    15. 15
      Drizzle the glaze onto the cake, and garnish with a sprinkle of dried lavender flowers or crystallized sugar for extra pizazz! If you like, serve cake slices with a scoop of Lemon Verbena Sorbet on the side, studded with a sliver of candied ginger.

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    Nutritional Facts for Lavender-Lemon Pound Cake

    Serving Size: 1 (203 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 822.0
    Calories from Fat 378
    Total Fat 42.0 g
    Saturated Fat 24.9 g
    Cholesterol 283.6 mg
    Sodium 252.7 mg
    Total Carbohydrate 103.0 g
    Dietary Fiber 0.9 g
    Sugars 66.8 g
    Protein 10.4 g

    The following items or measurements are not included:

    dried lavender

    dried lavender

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