Nov 042016
 

 

 

Just because of its incredible aroma that is filling my house, I am ready to bake this cake again and again. A delicate and magic combination of citrusy lemon and flowery lavender conquered my soul.

The name ‘pound’ refers to the times when a pound of each: flour, butter, sugar, and eggs, was used to make this cake. It was rich, buttery and melting in your mouth sweet pleasure. You can find alike cake with a similar name in England and France.

lemon lavender pound cake (15)

 

I found this recipe in the Bon Appetit magazine (recipe by Jessie Damuck) and immideately thought – this is what I really want to bake. And I want to bake it not in a month, not in a week, but right away. Nothing on my way could stop me to do this.

lemon lavender pound cake (17)

 

Well, I made one mistake while making this cake. I accidently added more milk than needed for the glaze, and I was out of powdered sugar to fix the problem. So my glaze was a little thinner than I like. Consequently, my cake was less dry inside, but some folks like it more wet than crumbly.

lemon lavender pound cake (19)

 

This pound cake is elegant enough to be served at a holiday table. Also it could be a wonderful homemade gift for someone special. The cake is heavenly delicious! Oh, I wish you could smell it…

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Preparation

In a food processor pulse the lavender and lemon zest. Mix it with sugar. Reserve 1 tbsp of the mixture for decorating.

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Preheat oven to 350 F (180 C).

Butter an 8 ½ x 4 ½ “ loaf pan and line it with buttered parchment paper.

In a mixer, whisk flour, salt, baking powder, and baking soda. Add butter and mix until crumbles are formed. Add buttermilk, eggs, vanilla, lemon juice and lemon-lavender sugar. Mix until all the ingredients are incorporated.

Transfer the batter into a prepared form and smooth the top of the cake with spatula.

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Bake for 55-60 minutes or until a wooden skewer or a toothpick inserted into the center comes out clean.

Let the cake cool in the pan for 20 minutes, then take it out of the pan, discard the parchment paper and cool completely.

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For the glaze, mix powdered sugar and milk in a bowl.

Cover the cake with the glaze and sprinkle with lemon-lavender sugar. Optionally, decorate with lavender flowers and julienned lemon zest.

Serve as is or with vanilla ice cream, creme-fraiche or whipped cream.

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Note:

Lemon-lavender sugar can be made one month ahead. Store it in an airtight container at room temperature.

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Print Recipe
Lemon-Lavender Pound Cake
Adapted from Bon Appetit magazine (recipe by Jessie Damuck)
Instructions
  1. In a food processor pulse the lavender and lemon zest. Mix it with sugar. Reserve 1 tbsp of the mixture for glazing.
  2. Preheat oven to 350 F (180 C).
  3. Butter an 8 ½ x 4 ½ “ loaf pan and line it with buttered parchment paper.
  4. In a mixer, whisk flour, salt, baking powder, and baking soda. Add butter and mix until crumbles are formed. Add buttermilk, eggs, vanilla, lemon juice and lemon-lavender sugar. Mix until all the ingredients are incorporated.
  5. Transfer the batter into a prepared form and smooth the top of the cake with spatula.
  6. Bake for 55-60 minutes or until a wooden skewer or a toothpick inserted into the center comes out clean.
  7. Let the cake cool in the pan for 20 minutes, then take it out of the pan, discard the parchment paper and cool completely.
  8. For the glaze, mix powdered sugar and milk in a bowl.
  9. Cover the cake with the glaze and sprinkle with lemon-lavender sugar. Optionally, decorate with lavender flowers and julienned lemon zest.
  10. Serve as is or with vanilla ice cream, creme-fraiche or whipped cream.
Recipe Notes

Lemon-lavender sugar can be made one month ahead. Store it in an airtight container at room temperature.

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Cook with pleasure and enjoy the world!

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