Garden Lavender Pound Cake Recipes

LAVENDER POUND CAKE

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Lightly grease 2 loaf pans or 1 Bundt cake pan.
• Mix flour, baking powder, and salt in a medium bowl. Set aside.
• Beat sugar, butter, eggs, and vanilla in large bowl on high speed.
• Using electric mixer, beat on high for 5 minutes.
• Add dry ingredients alternately with milk. Mixing completely between additions.
• Stir in lavender.
• Pour mixture into greased pans.
• Bake at 350 degrees for 50-60 minutes or until inserted toothpick comes out clean.

GARDEN LAVENDER POUND CAKE

Steps:

• 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.

LAVENDER POUND CAKE

Steps:

• 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.

HONEY VANILLA POUND CAKE

Steps:

• Preheat the oven to 350 degrees. Grease the bottom of an 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan. Line the bottom with parchment paper, then grease and flour the pan.
• In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed for 3 to 4 minutes, until light. Meanwhile, put the eggs, honey, vanilla, and lemon zest in a glass measuring cup but do not combine. With the mixer on medium-low speed, add the egg mixture, one egg at a time, scraping down the bowl and allowing each egg to become incorporated before adding the next egg.
• Sift together the flour, salt, and baking powder. With the mixer on low speed, add it slowly to the batter until just combined. Finish mixing the batter with a rubber spatula and pour it into the prepared pan. Smooth the top. Bake for 50 to 60 minutes, until a toothpick inserted in the center comes out clean. Cool for 15 minutes, turn out onto a baking rack, and cool completely.

LAVENDER POUND CAKE II

Steps:

• Preheat oven to 350 degrees.
• Grease bundt pan. Cream butter and sugar gradually until fluffy.
• Add flour slowly to creamed mixture. Blend well.
• Add lavender. Then add eggs one at a time until well mixed.
• Pour into prepared pan and bake for 30 minutes.
• Cover top with aluminum foil and bake another 30 minutes or until golden and a toothpick inserted in cake comes out clean.
• Cool in pan for 10 minutes then remove from bundt pan and cool on wire rack. Once cooled, invert bundt pan onto serving platter or cake pan. Garnish with fresh lavender stems if desired.
• I like to serve this pound cake with real vanilla ice cream!
• * NOTE: I tested using 3 tablespoons of lavender one time in this recipe and I wouldn't recommend it.

LAVENDER POUND CAKE

Steps:

• Pre-heat oven to 350 degrees.
• Butter and lightly flour a 13x9x2" baking pan.
• In a mixer, cream butter and sugar until light and fluffy.
• Beat in egg yolks one at a time.
• On low speed, add cake flour alternately with milk.
• Beat in baking powder and vanilla.
• Beat in lavender flowers.
• Pour into prepared pan and bake for 50 minutes at 350 degrees, until cake tester inserted in center comes out clean.
• Cool in pan for 15 minutes, then turn out on to a pretty platter and cool completely.

LAVENDER POUND CAKE

Steps:

• Shift together flour and baking powder, set aside.
• In a large bowl cream butter, add lavender, sugar and lemon zest. Continue beating until light in colour and texture.
• Add eggs, one at a time, beating througly after each one.
• Add half of the flour, mix, add milk.
• Fold in the remaining flour, transfer the mixture into a greased and lined 8x4x2 1/2 pan.
• Bake at 325 F for 1 hour, cool on wire rack.