What I'm pounding in the kitchen

That's a sexy cake...... I just want to eat it all up... Ricardo White
I remember the first time I was introduced to this awesome recipe. It was mid spring when a visitor toured my garden. She noticed the many varieties of lavender growing in the garden. She mentioned she had a wonderful recipe she wanted to share with me. She told me she would bring it on her next visit in which she kept her word. That was over six years or more ago and it turned out to be my family's favorite dessert.
Before, I knew it Lavender Lemon Pound Cake was the most requested baked good from other family members, friends and functions for birthday parties, Mother's Day event, etc.
What I love most about Lavender & Lemon Glaze Pound Cake it is very versatile and adaptable. I have made it conventionally with regular flour, oat and almond flour. I have used eggs and replacement eggs. My only suggestion if you are trying a gluten free or vegan adaptive is not to skip completely out on the sugar. However, applesauce works well compared to using honey.

Pictured above is the gluten free version. Now with that being said let's get into my version of the original recipe.
Lavender & Lemon Glaze Pound Cake
Section 1: What You will Need.
Include everything your reader needs to make this recipe perfectly, with measurements, optional additions, or alternatives. For example:
½ cup (1 stick) unsalted butter, room temperature
2 cups of white flour
2 cups sugar (save 1 cup for later use)
4 large eggs, room temperature
1 teaspoon pure vanilla extract
1 8 ounces of sour cream room temperature
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 tsp of grated lemon peel (fresh is preferred) If using dried use 1/2 tsp.
1 tbsp of dried lavender buds (I like English or French)
1/2 cup milk (or nut milk)
2 loaf pans (I prefer glass) have a pat of butter and a tsp of flour ready.
For the Glaze
You can make this in head of time and put in the refrigerator.
1 tbsp melted butter
1 tbsp of milk
1 cup powdered sugar
1 tsp of fresh lemon juice
¼ tsp of lemon peel
sprinkle of lavender buds
Section 2: Mixing Instructions
Directions should always be short and to the point.
Your first step should focus on prep. Preheat to 400°F. Lightly grease 2 loaves pan with butter and flour. Set Aside.
2. In a large mixing bowl add butter and eggs. Creamed these together with mixer, spoon or spatula. Next take 1 cup of sugar and pulse in a blender with dried lavender flowers until blended well.
Add the Lavender sugar to the butter and egg mixture. Blend till all sugar is dissolved.
Next, add vanilla extract and lemon peel to mixture blend again.
In another mixing bowl add dry ingredients of flour, remaining sugar, salt, baking powder, and baking soda. Sift the dry ingredients. Then slowly add the dry mixture to the egg mixture folding the ingredients.
Finally add the sour cream make sure to stir well. Possibly mixture will be thick. Add a little milk at a time. Remember mixture should be thick and not free flowing. Continue to stir mixture add to greased loaf pan and place in oven.
Bake for 55 minutes or until toothpick or fork comes out clean.
Let Loaf cool before adding glaze.
3. Glaze Mix all ingredients together. If mixture needs thickening add more powdered sugar. Spread glaze over cooled loaf. Enjoy and pair with your favorite berries.

For more recipes and education on herbs and seasonings check out my book Mrs. Jacks Pantry: Herbs in the Kitchen on Amazon
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