Back on my pound cake kick, and combined with a Marshall’s trip, I decided to find a recipe with dried lavender. Let me explain…the pound cake part, no explanation needed, pound cake is delicious and it should be made as much as possible! The Marshall’s trip however, relates because I was shopping in the gourmet aisle and found dried lavender. The wheels started turning and I remember seeing really delicious lavender recipes from other sites and never being able to make it because, let’s be real, where would I even get dried lavender? Apparently you can at Marshall’s! $3.99, BAM!
If you like a nice dense pound cake that is full of lemony flavor and a floral aftertaste, then this is for you! This pound cake is a great summer dessert or breakfast cake. It’s not too sweet and packs a lot of flavor, but not as buttery and heavy tasting, which is great for summer. I think in the winter you want something a little richer and that screams, I’m full of fat! This one is not a “light” healthy cake, but the citrus and lavender will make you feel like you’re eating fruit and flowers…isn’t that healthy feeling?
Didn’t think so, anyway, here’s the recipe. I got this recipe from The Baker Chick and the lemon zest glaze from Gilded Fork. I picked The Baker Chick pound cake over the Gilded Fork mainly because of the greek yogurt over the buttermilk ingredient. I thought the greek yogurt would match better with the citrus lavender flavors, and although you can’t go wrong with buttermilk, I didn’t want a strong butter flavor. Try out both though, they look really great!
Lemon Lavender Pound Cake with a Lemon Glaze
Pound Cake adapted from The Baker Chick
Glaze from Gilded Fork
Yield: one 8×5” or 9×5” loaf pans
|For Pound Cake
For Lemon Glaze
For Pound Cake
- Preheat oven to 325 degrees. Line bottom of one 9×5 loaf pan with parchment paper and grease sides of pan and set aside.
- In a medium bowl, combine the flour, baking powder, baking soda, and salt. Set aside.
- In the bowl of a stand mixer, cream the butter. Gradually add the sugar and cream until light and fluffy, about 7 minutes. Add the eggs, one at a time, mixing each until fully incorporated.
- Slowly add the dry ingredients, alternating with the Greek yogurt, to the creamed butter and sugar and mix just until incorporated. Add the lemon juice, vanilla extract and lemon zest and beat on low just until blended. Gently stir in the lavender seeds.
- Pour the batter into the prepared pan(s) and bake at 325° for 1 hour and 25 minutes or until cake tests done. Cake will bounce back when pressed with finger. Cool in the loaf pans for 10-15 minutes before transferring to a wire rack.
For Lemon Glaze
- Combine the powdered sugar, heavy cream and lemon juice in a small bowl. Stir with a rubber spatula until the glaze is smooth and of drizzling consistency.
- Spoon the glaze over the top of each slightly cooled cake, letting some run down unevenly on the sides. Zest the lemon over the tops of the glaze and serve. Double recipe for two loaves.
Nothing better than the smell of fresh lemon zest. I always like to do this to see how much lemon zest I can really get. I made two loaves so I used two lemons.
Batter mixture for the pound cake.
Then add your lavender seeds.
I wanted a recipe with at least a tablespoon of seeds.
Then load up your pans.
My pans are two different sizes, so the bigger 9×5″ one takes longer to bake.
Then cool on the pan and start the glaze!
Yum, then pour on top of your cakes. Mine were slightly warm so it would spill over the edges nicely.
Then try to hold back before cutting.