LEMON LAVENDER POUND CAKE
Steps:
- Gather the ingredients.
- Preheat oven to 325 F. Grease and flour a 12-cup Bundt cake pan .
- Cream butter with granulated sugar until light. Beat in eggs, one at a time, beating well after each addition.
- Combine the flour, baking soda, and salt. Add about 1/3 of the flour mixture to the creamed mixture, along with half of the sour cream. Beat 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. Beat in the remaining flour mixture until smooth and well blended.
- Fold in the 1 1/2 tablespoons of dried lavender flowers and the juice and zest of 2 lemons. Spoon into the prepared baking pan.
- Bake for 50 to 60 minutes, until a toothpick inserted in center comes out clean.
- Gather the ingredients.
- Heat lemon juice (juice of 1 lemon) and 2 teaspoons lavender flowers in the microwave or on the stovetop. (Note: Heat just until hot to bring out the lavender flavor a bit.)
- Strain out flowers; set juice aside and discard the flowers.
- In a bowl, combine the confectioners' sugar, hot lemon juice, and enough hot water to make a good drizzling consistency.
- Drizzle over the cooled (can be slightly warm) cake.
- Serve and enjoy!
Nutrition Facts : Calories 529 kcal, Carbohydrate 81 g, Cholesterol 129 mg, Fiber 3 g, Protein 7 g, SaturatedFat 12 g, Sodium 184 mg, Sugar 48 g, Fat 22 g, ServingSize 8 to 10 servings, UnsaturatedFat 0 g
LAVENDER-LEMON POUND CAKE
This is a decadent and gorgeous cake that would be perfect for Mother's Day or a spring or summer soiree! The sweet-tart lemony lavender glaze lends a beautiful blush of pale lavender color to the finished cake. If you like, serve slices of this pound cake with a scoop of recipe #414812 on the side, finished with a sliver of candied ginger--heavenly! Slightly adapted from the beautiful cake found on http://cakewalker.blogspot.com; the original is Claudia Fleming's cake from her book 'The Last Course'.
Provided by BecR2400
Categories Dessert
Time 1h25m
Yield 1 bundt cake, 10-12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F. Butter and flour a 9 to 10-inch bundt pan.
- Melt the butter with 2 tablespoons of dried lavender in a small saucepan. Off the heat and let mixture steep for 10 minutes; strain and set aside to cool.
- In a large mixing bowl (use a stand mixer or a hand held one) beat together the eggs and 2 cups of sugar until thick and pale, about 5 minutes.
- Sift together the flour and salt in a bowl.
- Fold the lemon zest and one-third of the flour mixture into the eggs until thoroughly combined. Gradually fold in the remaining flour, in two batches, scraping the bowl as needed.
- In a separate bowl, whisk 1 cup of the batter with the melted butter and vanilla. Add this to the remaining batter and fold to combine.
- Pour the batter into the prepared pan and fill to about 2/3rds full. (Use any remaining batter to make about 4 cupcakes). Bake cake until a skewer inserted in the middle comes out clean, about 50 minutes.
- Transfer the cake to a wire rack and let cool completely.
- Meanwhile, make the lavender-lemon syrup.:.
- Combine sugar, water, lemon juice and 3 tablespoons of dried lavender in a saucepan.
- Bring the mixture to a simmer and cook until the sugar dissolves. Remove from heat and let steep for 3-4 minutes. The syrup will take on the slightest blush color of pale lavender.
- Position the cake on a wire rack over a rimmed sheet pan. With a fork or skewer, poke the cake all over. Brush the top and sides of the cake with almost half the syrup and let cool completely.
- For the glaze:.
- In a measuring cup with a pour spout add 2 strained tablespoons of the remaining syrup. Gradually whisk in the powdered sugar to the desired consistency, and continue to whisk until blended and smooth. Add a few drops of syrup at a time to adjust consistency, as needed.
- Drizzle the glaze onto the cake, and garnish with a sprinkle of dried lavender flowers or crystallized sugar for extra pizazz! If you like, serve cake slices with a scoop of Lemon Verbena Sorbet on the side, studded with a sliver of candied ginger.
Nutrition Facts : Calories 822.1, Fat 42, SaturatedFat 24.9, Cholesterol 283.6, Sodium 252.8, Carbohydrate 103.1, Fiber 1, Sugar 66.9, Protein 10.4
LEMON LAVENDER CAKE
Strong lemony cake to balance the floral notes from dried lavender buds. It's lovely as dessert after a meal or as a tea cake or snack. The lemon glaze is optional.
Provided by Mah
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 2h15m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease a fluted tube pan (such as Bundt®) generously.
- Measure 5 tablespoons milk into a microwave-safe bowl. Heat in the microwave until warmed through, 30 to 45 seconds. Add lavender buds. Let steep to release their flavor, 10 to 15 minutes.
- Whisk white sugar and butter together in a large bowl until creamy. Whisk in eggs, 1 at a time, whisking well after each addition. Add 1/2 cup lemon juice and lemon zest; mix until well-blended. Stir milk and lavender buds into the batter.
- Sift cake flour and baking powder together in a bowl. Slowly fold into the batter, stirring well to prevent lumps. Pour into the greased tube pan.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 45 to 55 minutes. Cool in the pan for 5 minutes. Invert onto a wire rack to cool completely, at least 30 minutes.
- Whisk remaining 5 tablespoons milk, 1/4 cup lemon juice, and confectioners' sugar together in a small bowl to make glaze; drizzle over the cooled cake. Let stand until glaze is set, about 30 minutes.
Nutrition Facts : Calories 328.5 calories, Carbohydrate 56.3 g, Cholesterol 89.6 mg, Fat 10 g, Fiber 0.5 g, Protein 4.8 g, SaturatedFat 5.6 g, Sodium 126.9 mg, Sugar 36.4 g
GLAZED LEMON POUND CAKE
Get the most lemon flavor into this pound cake by grating the lemon zest first, then squeezing out the juice. Lemon zest, juice, and glaze give you triple the lemon for a crowd-pleasing pound cake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 3h
Yield Makes 2 loaves
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees, with rack in lowest position. Butter and flour two 4 1/2-by-8-inch (6-cup) loaf pans.
- In a small bowl (or liquid measuring cup), combine buttermilk with lemon zest and juice. In a medium bowl, whisk together flour, salt, baking powder, and baking soda.
- With an electric mixer, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition.
- With mixer on low, add flour mixture in three parts alternately with the buttermilk mixture in two, beginning and ending with flour; beat just until smooth (do not overmix).
- Divide batter evenly between pans; smooth tops. Bake until a toothpick inserted in centers comes out clean, 50 to 60 minutes (tent with foil if browning too quickly). Cool 15 minutes in pan. Turn out cakes onto a rack; cool completely before glazing.
- Set rack with cakes over a baking sheet lined with waxed paper. Pour glaze over cakes, letting it run down the sides; let dry, about 30 minutes.
GLAZED LEMON POUND CAKE
This Glazed Lemon Pound Cake doesn't rise very much, so don't be surprised if it's shorter than you might expect.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Butter a 9-by-5-inch loaf pan. Dust with sugar, and tap out excess; set aside. Whisk together flour, salt, and baking soda. Stir together 1 tablespoon lemon juice and the milk.
- Put butter and 3/4 cup sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix until pale and fluffy, about 2 minutes. Mix in eggs and zest. Working in two batches, alternate mixing in flour mixture and milk mixture. Pour batter into prepared pan. Bake until a cake tester comes out clean, about 35 minutes.
- Meanwhile, stir together remaining 3 tablespoons sugar and 2 tablespoons lemon juice. Upon removing cake from oven, immediately brush with lemon glaze. Let cake cool in pan 10 minutes. Unmold cake. Brush remaining glaze on top. Garnish with zest.
LAVENDER LEMON BARS
I'm totally addicted to using lavender as flavoring. If you think it sounds weird, may I suggest not knocking it like I did until you try it.
Provided by Angela Davis
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 2h
Yield 24
Number Of Ingredients 12
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Grease an 8x12 inch baking dish.
- Make lavender sugar by blending the sugar and 2 teaspoons lavender buds in a blender; blend until the lavender is powdered.
- Blend together with an electric mixer 1/4 cup of the lavender sugar, butter, coconut oil, 2 cups flour, and salt in a bowl until a dough forms; press into the bottom of the prepared dish.
- Bake in the preheated oven until the top begins to turn golden brown; about 15 minutes.
- While the dough bakes, mix together the remaining lavender sugar, 1/4 cup flour, eggs, lemon juice, lemon extract, and 1/2 teaspoon lavender buds; pour over the baked crust and return to the oven to bake until the center is set, about 20 minutes. Allow to cool completely and dust with confectioners' sugar before serving.
Nutrition Facts : Calories 179.6 calories, Carbohydrate 27.4 g, Cholesterol 41.2 mg, Fat 7.1 g, Fiber 0.3 g, Protein 2.3 g, SaturatedFat 4.8 g, Sodium 55.4 mg, Sugar 18.2 g
CALIFORNIA LEMON POUND CAKE
Citrus trees grow abundantly in California, and I'm always looking for new recipes which use the fruit from the orange and lemon trees in my yard. This is one of my favorites! My mother passed this recipe down to me. -Richard Killeaney, Spring Valley, California
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 16 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, cream the butter, shortening and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Stir in lemon zest and extract. Combine the flour, salt and baking powder; gradually add to creamed mixture alternately with milk. Beat just until combined. , Pour into a greased 10-in. fluted tube pan. Bake at 350° for 70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. , In a small bowl, combine the frosting ingredients; beat until smooth. Spread over top of cake.
Nutrition Facts : Calories 500 calories, Fat 23g fat (11g saturated fat), Cholesterol 107mg cholesterol, Sodium 333mg sodium, Carbohydrate 70g carbohydrate (50g sugars, Fiber 1g fiber), Protein 5g protein.
LAVENDER POUND CAKE
I made this cake few times already and it is always a success. Easy to do, very refreshing. Brought it to my DH Christmas stuff party and everything was gone. Something different without being weird. I think I got this recipe from Familly Circle magazine few years ago. The recipe makes 2 loves.
Provided by elsokolj
Categories Breads
Time 1h20m
Yield 12 slices, 2 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 350°F Grease and flour two 8 1/2 x 4 1/2 x 2 5/8 - inch loaf pans.
- Mix flour, baking soda and salt in medium-size bowl. Pulse 1/2 cup sugar with the lavender in a food processor until lavender is ground.
- In large bowl, beat butter, lavender-flavoured sugar, remaining 1 1/2 cups sugar and vanilla until fluffy, 3 minutes. Beat in eggs, one at the time. In a small bowl combine sour cream and milk. On a low speed, alternately, beat in flour mixture with sour cream mixture, beginning and ending with the flour. Divide between pans.
- Bake at 350 F for 55 minutes or until tester comes out clean. Cool on rack 10 minutes. Remouve cakes from pans and let cool completely.
- DRIZZLE:.
- Microwave water and lavender for 30 seconds on HIGH power. Let stip for 5 minutes. Strain out lavender flowers and discard.
- Once cake is cool, whisk lavender water and the confectioner sugar. Drizzle over both loaves. Slice and serve.
Nutrition Facts : Calories 2756.3, Fat 128.8, SaturatedFat 77.3, Cholesterol 721.9, Sodium 1128.9, Carbohydrate 371.7, Fiber 4.2, Sugar 245.8, Protein 34.3
LEMON POUNDCAKE
A good lemon dessert is a foolproof crowd-pleaser, and this delightfully easy sour cream poundcake is no exception. The inside of the cake is sweet and tender, laced with a subtle lemon flavor throughout, while the outer part of the cake, brushed with a simple lemon juice-confectioners' sugar glaze, is distinctly tart and slightly crunchy. The two together is a sort of perfection.
Provided by Molly O'Neill
Categories weekday, dessert
Time 1h30m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees. Butter and flour a 9-by-5-by-3-inch loaf pan. Using an electric mixer, cream together the butter and sugar until light. Add the lemon zest, then the eggs, one at a time, mixing until light and fluffy. Mix in the vanilla.
- Sift together the flour, baking soda, baking powder and salt. Add the dry ingredients alternately with the sour cream, mixing just to combine. Spoon the batter into the prepared pan. Bake until a toothpick inserted into the cake's center comes out clean, about 1 hour. Place on a rack.
- Put the confectioners' sugar in a bowl and gradually whisk in the lemon juice. Brush some of the mixture over the top of the cake. Let stand for 10 minutes. Turn the cake out of the pan and brush the cake top, sides and bottom well with the lemon mixture. Repeat after 10 minutes. Slice and serve.
Nutrition Facts : @context http, Calories 436, UnsaturatedFat 6 grams, Carbohydrate 65 grams, Fat 18 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 10 grams, Sodium 278 milligrams, Sugar 40 grams, TransFat 0 grams
More about "lavender lemon pound cake recipes"
LEMON-LAVENDER POUND CAKE RECIPE | BON APPéTIT
From bonappetit.com
3.1/5 (90)Estimated Reading Time 3 minsServings 1
- Preheat oven to 350°. Butter an 8½x4½" loaf pan and line with parchment paper, leaving a generous overhang on long sides. Whisk flour, salt, baking powder, and baking soda in a medium bowl; set aside.
- Place granulated sugar, lavender, and lemon zest in a food processor. Scrape in seeds from vanilla bean; save pod for another use. Pulse until lavender is finely chopped; set 1 Tbsp. lavender sugar aside for topping.
- Using an electric mixer on medium-high speed, beat remaining lavender sugar and ½ cup butter in a large bowl until very light and fluffy, 5–7 minutes (don’t shortchange yourself here; the long beating time aerates the cake and yields the finest texture). Add eggs one at a time, beating to blend after each addition and scraping down sides and bottom of bowl as needed.
- Combine buttermilk and lemon juice in a small bowl. Reduce speed to low and add dry ingredients to lavender sugar mixture in 3 additions, alternating with buttermilk mixture in 2 additions, beginning and ending with dry ingredients. Stop mixer just before all dry ingredients are incorporated and finish mixing by hand, a guarantee against overmixing the batter, which can cause the cake to be tough. Scrape batter into prepared pan and smooth top with a spatula.
LAVENDER-LEMON POUND CAKE - THE FEWELL HOMESTEAD
From thefewellhomestead.com
LEMON LAVENDER POUND CAKE RECIPE | HGTV
From hgtv.com
Estimated Reading Time 1 min
LEMON LAVENDER LOAF CAKE - FOOD DUCHESS
From foodduchess.com
BLUEBERRY LAVENDER POUND CAKE WITH LEMON MASCARPONE CREAM
From thekitchenmccabe.com
LEMON-LAVENDER-POPPY SEED CAKE | BETTER HOMES & GARDENS
From bhg.com
10 BEST LEMON POUND CAKE WITH NO MILK RECIPES | YUMMLY
From yummly.com
LEMON CRANBERRY POUND CAKE - THERESCIPES.INFO
From therecipes.info
VEGAN LEMON LAVENDER CAKE - SHORTGIRLTALLORDER
From shortgirltallorder.com
LAVENDER POUND CAKE WITH LEMON GLAZE - RECIPES WITH ESSENTIAL OILS
From recipeswithessentialoils.com
*GUEST POST* LEMON LAVENDER POUND CAKE - THE BAKER CHICK
From thebakerchick.com
LEMON POUND CAKE RECIPE | BON APPéTIT
From bonappetit.com
LEMON-VANILLA POUND CAKE WITH LAVENDER GLAZE RECIPE
From southernliving.com
LEMON LAVENDER BUNDT CAKE - NORDIC WARE
From nordicware.com
EASY LEMON LAVENDER LOAF RECIPE - HAPPY FOODS TUBE
From happyfoodstube.com
LAVENDER LEMON CAKE | MAGNOLIA DAYS
From magnoliadays.com
LAVENDER LEMON BLACKBERRY CAKE - NATASHASKITCHEN.COM
From natashaskitchen.com
10 BEST LEMON LAVENDER DESSERTS RECIPES | YUMMLY
From yummly.com
LEMON LAVENDER POUND CAKE (GLUTEN-FREE, SUGAR-FREE & DAIRY-FREE ...
From rejoicenutritionwellness.com
LEMON POUND CAKE WITH LAVENDER GLAZE - THIS CELEBRATED LIFE
From thiscelebratedlife.com
RECIPE: LEMON AND LAVENDER BUTTERMILK CAKE | THE CAKE BLOG
From thecakeblog.com
LAVENDER-LEMON POUNDCAKE RECIPE - LOS ANGELES TIMES
From latimes.com
RECIPE - LEMON & LAVENDER LOAF CAKE WITH LEMON LAVENDER GLAZE …
From hallmarkchannel.com
LAVENDER GLAZE RECIPE | SOUTHERN LIVING
From southernliving.com
MEYER LEMON-LAVENDER POUND CAKE - DESSERTS FOR BREAKFAST
From dessertsforbreakfast.com
LEMON POUND CAKE {WITH CAKE MIX} - CAKEWHIZ
From cakewhiz.com
LUSCIOUS LEMON LAVENDER CAKE - THE SUGAR COATED COTTAGE
From thesugarcoatedcottage.com
LAVENDER LEMON MINI BUNDT CAKES - FINDING LOVELY
From findinglovely.com
LEMON LAVENDER MINI POUND CAKES | LODGE CAST IRON
From lodgecastiron.com
LAVENDER-LEMON PUDDING CAKES | BETTER HOMES & GARDENS
From bhg.com
LEMON-LAVENDER CAKE | WILLIAMS SONOMA
From williams-sonoma.com
LEMON BUNDT CAKE WITH APRICOT NECTAR RECIPE
From recipeschoice.com
LEMON LAVENDER POUND CAKE [VEGAN] - ONE GREEN PLANET
From onegreenplanet.org
LEMON LAVENDER NAKED CAKE - URBAN FOODIE KITCHEN
From urbanfoodiekitchen.com
LAVENDER-LEMON BUNDT CAKE | WILLIAMS SONOMA
From williams-sonoma.com
LEMON LAVENDER POUND CAKE | EAT! GLUTEN-FREE
From celiac.org
CLAUDIA FLEMING'S LAVENDER LEMON POUND CAKE - LYCHEE LASSI'S …
From sites.google.com
LAVENDER LEMON BUNDT CAKE - FOOD CHANNEL
From foodchannel.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love