Lavender-Lemon Pound Cake
Ready In: 1 hr 25 mins
Serves: 10-12
Yields: 1 bundt cake
Ingredients
Cake
- 2 cups unsalted butter (4 sticks)
- 2 tablespoons dried lavender
- 10 eggs
- 2 cups sugar
- 3 1⁄4 cups cake flour
- 3⁄4 teaspoon salt
- 2 tablespoons grated fresh lemon zest (from about 4 lemons)
- 2 teaspoons vanilla extract (or one large vanilla bean, scraped)
- 1⁄2 cup fresh squeezed lemon juice
Syrup-Glaze
- 1 cup sugar
- 1⁄2 cup water
- 1⁄2 cup fresh squeezed lemon juice
- 4 tablespoons dried lavender, divided
- 1⁄2-1 cup powdered sugar
Directions
- Preheat the oven to 350 degrees F. Butter and flour a 9 to 10-inch bundt pan.
- 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.
- 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.
- Sift together the flour and salt in a bowl.
- 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.
- 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.
- 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.
- Transfer the cake to a wire rack and let cool completely.
- Meanwhile, make the lavender-lemon syrup.:
- Combine sugar, water, lemon juice and 3 tablespoons of dried lavender in a saucepan.
- 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.
- 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.
- For the glaze:
- 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.
- 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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