Lavender Pound Cake Ii Recipes

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LAVENDER POUND CAKE



Lavender Pound Cake image

Light and aromatic dessert, perfect for summer evenings.

Provided by Lizotte

Categories     Dessert

Time 1h20m

Number Of Ingredients 9

3 c Flour
1 tsp Baking Powder
1/4 tsp Salt
2 1./2 c Sugar
1 c Butter
5 Eggs
1 tsp Vanilla
1 c Milk
1/4 c Lavender Flowers (fresh)

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



Lavender Pound Cake II image

This recipe comes from the Sawmill Lavender Farm in Oregon. I like to serve the pound cake in the summertime with a pitcher of iced tea that includes lemon verbena leaves!

Provided by COOKGIRl

Categories     Dessert

Time 1h10m

Yield 1 cake

Number Of Ingredients 5

1/2 lb sweet butter, softened
2 cups sugar
2 cups flour
2 tablespoons lavender flowers, rinsed and crushed*
5 eggs

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.

Nutrition Facts : Calories 4453.1, Fat 211.4, SaturatedFat 124.7, Cholesterol 1545.5, Sodium 380, Carbohydrate 592.8, Fiber 6.8, Sugar 402.4, Protein 59.2

LAVENDER POUND CAKE



Lavender Pound Cake image

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

2 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups sugar
1 tablespoon dried lavender
1 cup unsalted butter, softened
2 teaspoons vanilla extract
4 eggs
1 cup sour cream
1/4 cup milk
1/4 cup water
1 tablespoon dried lavender
3/4 cup confectioners' sugar

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 LAVENDER POUND CAKE



Lemon Lavender Pound Cake image

Lemon and lavender make this pound cake extra-special. A delicious and different lemon lavender pound cake recipe baked in a Bundt pan.

Provided by Diana Rattray

Categories     Dessert     Cake

Time 1h20m

Yield 12

Number Of Ingredients 14

8 ounces (1 cup) butter (softened)
2 cups granulated sugar
5 large eggs
3 cups cake flour (stir before measuring)
1/2 teaspoon baking soda
1/2 teaspoon salt
8 ounces sour cream (light or full fat)
1 1/2 tablespoons dried lavender flowers
Juice and zest of 2 lemons (5 to 6 tablespoons juice and 1 tablespoon finely grated zest)
For the Glaze:
1 lemon (juiced, about 2 1/2 tablespoons)
2 teaspoons dried lavender flowers
1 to 2 tablespoons hot water
1 cup confectioners' sugar

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

GRANDMOTHER'S POUND CAKE II



Grandmother's Pound Cake II image

This recipe is over 100 years old and is the original kind of pound cake: it contains 1 pound each of butter, sugar, eggs and flour and contains no salt, baking powder or flavoring (but flavoring such as vanilla extract or almond extract can be added if desired!)

Provided by WHOLEGRAINWOMAN

Categories     Desserts     Cakes     Pound Cake Recipes

Time 1h40m

Yield 30

Number Of Ingredients 5

2 cups butter
3 cups white sugar
6 eggs
4 cups all-purpose flour
⅔ cup milk

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.

Nutrition Facts : Calories 263.6 calories, Carbohydrate 33.1 g, Cholesterol 70.2 mg, Fat 13.5 g, Fiber 0.5 g, Protein 3.3 g, SaturatedFat 8.2 g, Sodium 103.7 mg, Sugar 20.4 g

OLD FASHIONED POUND CAKE II



Old Fashioned Pound Cake II image

This is my mom's recipe from about 1930. It rises high in the tube pan, is moist, and smells heavenly baking.

Provided by Sylvia Zumpano

Categories     Desserts     Cakes     Pound Cake Recipes

Time 2h

Yield 16

Number Of Ingredients 8

1 ½ cups shortening
3 cups white sugar
6 eggs
1 cup milk
3 ½ cups all-purpose flour
1 teaspoon salt
1 teaspoon vanilla extract
2 tablespoons lemon extract

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.

Nutrition Facts : Calories 454 calories, Carbohydrate 59.3 g, Cholesterol 71 mg, Fat 21.7 g, Fiber 0.7 g, Protein 5.7 g, SaturatedFat 5.6 g, Sodium 178.5 mg, Sugar 38.4 g

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