Lavender Pound Cake
Ready In: 1 hr 20 mins
Serves: 2
Yields: 12 slices
Ingredients
- 2 1⁄2 cups all-purpose flour
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
- 2 cups sugar
- 1 tablespoon dried lavender
- 1 cup unsalted butter, softened
- 2 teaspoons vanilla extract
- 4 eggs
- 1 cup sour cream
- 1⁄4 cup milk
DRIZZLE
- 1⁄4 cup water
- 1 tablespoon dried lavender
- 3⁄4 cup confectioners' sugar
Directions
- Heat oven to 350°F Grease and flour two 8 1/2 x 4 1/2 x 2 5/8 - inch loaf pans.
- Mix flour, baking soda and salt in medium-size bowl. Pulse 1/2 cup sugar with the lavender in a food processor until lavender is ground.
- In large bowl, beat butter, lavender-flavoured sugar, remaining 1 1/2 cups sugar and vanilla until fluffy, 3 minutes. Beat in eggs, one at the time. In a small bowl combine sour cream and milk. On a low speed, alternately, beat in flour mixture with sour cream mixture, beginning and ending with the flour. Divide between pans.
- Bake at 350 F for 55 minutes or until tester comes out clean. Cool on rack 10 minutes. Remouve cakes from pans and let cool completely.
- DRIZZLE:
- Microwave water and lavender for 30 seconds on HIGH power. Let stip for 5 minutes. Strain out lavender flowers and discard.
- Once cake is cool, whisk lavender water and the confectioner sugar. Drizzle over both loaves. Slice and serve.
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