This pound cake recipe is one of my favorites. I have been making this recipe for a couple of years now and it never disappoints. Lavender and lemon is one of the best flavor combinations in my opinion, and over the past couple of years, I have found myself throwing lavender in anything I can. This recipe specifically calls for dried lavender buds which I have been able to find at both Target and Whole Foods. If you want a little bit more of a lavender punch, feel free to add another half of a tablespoon in your batter.
I also have a huge love for baking for others, and this recipe is perfect since it makes two loaves of pound cake. I usually leave one for my hubby to eat, and wrap the other in butcher paper and deliver it to a friend. There really is nothing that brightens someone's day like a cake, am I right? And if you are throwing a fun party, you can keep both and have enough to go around. This cake would be extra yummy with some fresh berries thrown on top!
LEMON LAVENDER POUND CAKE WITH LEMON GLAZE
- 1 cup unsalted butter, room temperature
- 2 cups sugar
- 3 cups flour
- 4 large eggs
- 1 cup buttermilk
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 tablespoon lemon zest
- Juice from one lemon
- 1 1/2 tablespoons of dried lavender buds (I've found these at Target and Whole Foods)
- 1 cup powdered sugar
- 1 tablespoon cream
- Juice from one lemon
Preheat your oven to 325°F
In a large bowl, cream butter and sugar until light and fluffy. Add the eggs one at a time fully incorporating after each addition. Scrape down the sides as needed with a spatula and resume beating until the mixture looks like frosting.
In a separate bowl, whisk together flour, salt, and baking soda.
Combine the buttermilk, lemon zest, and lemon juice in a small bowl.
With your mixer on low, alternate adding the flour and buttermilk mixtures into your cream/butter mixture. Start and end with your flour mixture in three additions. The key here is to just allow the ingredients to combine, do not over mix.
Gently fold in your lavender with a spatula.
Pour the batter into 2 greased loaf pans and use a knife to spread the tops evenly.
Bake for 50 minutes, checking after 40 minutes. You know the cakes are done when you poke the cake with a toothpick and it comes out clean.
To make your glaze, simply whisk all the ingredients together. Pour glaze of a cake that has been completely cooled and enjoy!