Lavender Pound Cake Ii Recipes

LAVENDER POUND CAKE

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Lightly grease 2 loaf pans or 1 Bundt cake pan.
• Mix flour, baking powder, and salt in a medium bowl. Set aside.
• Beat sugar, butter, eggs, and vanilla in large bowl on high speed.
• Using electric mixer, beat on high for 5 minutes.
• Add dry ingredients alternately with milk. Mixing completely between additions.
• Stir in lavender.
• Pour mixture into greased pans.
• Bake at 350 degrees for 50-60 minutes or until inserted toothpick comes out clean.

LAVENDER POUND CAKE II

Steps:

• Preheat oven to 350 degrees.
• Grease bundt pan. Cream butter and sugar gradually until fluffy.
• Add flour slowly to creamed mixture. Blend well.
• Add lavender. Then add eggs one at a time until well mixed.
• Pour into prepared pan and bake for 30 minutes.
• Cover top with aluminum foil and bake another 30 minutes or until golden and a toothpick inserted in cake comes out clean.
• Cool in pan for 10 minutes then remove from bundt pan and cool on wire rack. Once cooled, invert bundt pan onto serving platter or cake pan. Garnish with fresh lavender stems if desired.
• I like to serve this pound cake with real vanilla ice cream!
• * NOTE: I tested using 3 tablespoons of lavender one time in this recipe and I wouldn't recommend it.

LAVENDER POUND CAKE

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.

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!

GRANDMOTHER'S POUND CAKE II

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 3 - 8x4 inch loaf pans, then line with parchment paper.
• In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time. Beat in the flour alternately with the milk, mixing just until incorporated.
• Pour batter evenly into prepared loaf pans. Bake in the preheated oven for 70 minutes, or until a toothpick inserted into the center of the cakes comes out clean. After removing them from the oven, immediately loosen cake edges with a knife. Allow to cool in pans for 10 minutes, then remove from the pans. Strip off the parchment paper and cool completely on wire racks.

OLD FASHIONED POUND CAKE II

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan. Sift together the flour and salt. Set aside.
• In a large bowl, cream together the shortening and sugar until light and fluffy. Beat in the eggs one at a time. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Beat in the vanilla and lemon extract. Pour batter into prepared pan.
• Bake in the preheated oven for 90 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.