Lemon Lavender Pound Cake Recipe
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Lemon and dried lavender flowers make this a wonderful and fragrant taste with a hint of naelster.
What you need
8 ounces (1 cup) butter (softened) 2 cups granulated sugar 5 large eggs 3 cups cake flour (mixed before measuring) 1/2 teaspoon baking soda 1/2 teaspoon salt 8 ounces sour cream, light or full fat 1 1/2 tablespoons dried lavender flowers Juice and 2 lemon scents, about 5 to 6 tablespoons juice and 1 tablespoon ground toasted Glass: 1 lemon juice, about 2 1/2 tablespoons 2 teaspoons dried lavender flowers 1 to 2 tablespoons hot water 1 cup confectioners’ sugar
How to make it
Preheat oven to 325°. Grease a 12-cup Bundt cake pan with flour. Cream oil with granulated sugar until light. Crack eggs one at a time, beating well after each addition. Combine flour, baking soda and salt. Add about 1/3 of the flour mixture to the creamed mixture and half of the sour cream. Mix well until well blended. Repeat with another 1/3 of the flour mixture and the remaining sour cream, scraping the sides of the bowl a few times. Stir in the remaining flour mixture until smooth and well blended. Attach 1 1/2 tablespoons dried lavender oil and the juice and zest of 2 lemons. Spoon onto prepared baking pan. Bake for 50-60 minutes, until a toothpick inserted in the center comes out clean.
Make the glass:
Melt the lemon juice (1 lemon juice) and 2 teaspoons lavender oil in a microwave or a food processor. Strain flowers; set juice aside and discard flowers. In a bowl, combine confectioners’ sugar, hot lemon juice, and enough hot water to get a good moisture consistency. Frost the cooled (may be slightly warm) cake.
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Nutritional Guidelines (per serving) Calories 490 Total Fat 26 g Saturated Fat 15 g Saturated Fat 8 g Cholesterol 153 mg Sodium 249 mg Carbohydrates 61 g Fiber 1 g Protein 5 g (Nutritional information in our recipes is calculated from the ingredient database and should be considered an estimate. Individual results may vary.)
