Lavender Pound Cake 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



Lavender Pound Cake image

This cake is a traditional twist to a traditional English pound cake! Lavender is one of my favourite scents - and it works as a flavour too. This recipe is from Beauty Mark.

Provided by kolibri

Categories     Dessert

Time 1h20m

Yield 1 cake

Number Of Ingredients 8

2 cups cake flour
1 teaspoon baking powder
1 cup unsalted butter, softened
1 1/2 teaspoons dried lavender blossoms
1 cup sugar
1 teaspoon lemon zest
4 eggs
1/2 cup milk

Steps:

  • Shift together flour and baking powder, set aside.
  • In a large bowl cream butter, add lavender, sugar and lemon zest. Continue beating until light in colour and texture.
  • Add eggs, one at a time, beating througly after each one.
  • Add half of the flour, mix, add milk.
  • Fold in the remaining flour, transfer the mixture into a greased and lined 8x4x2 1/2 pan.
  • Bake at 325 F for 1 hour, cool on wire rack.

Nutrition Facts : Calories 3768.8, Fat 210.8, SaturatedFat 125.9, Cholesterol 1351.1, Sodium 733.4, Carbohydrate 422.5, Fiber 4.9, Sugar 202.4, Protein 53.6

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 CAKE



Lemon Lavender Cake image

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

10 tablespoons milk, divided
1 tablespoon dried lavender buds
1 ½ cups white sugar
½ cup butter, melted
5 eggs
¾ cup lemon juice, divided
1 ½ lemon, zested
2 cups cake flour
1 teaspoon baking powder
1 cup confectioners' sugar

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

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LEMON-LAVENDER POUND CAKE RECIPE | BON APPéTIT

From bonappetit.com
3.1/5 (90)
Estimated Reading Time 3 mins
Servings 1
Published 2015-03-27
  • 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.
  • 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).
  • 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.
  • Bake cake until a tester inserted into the center comes out clean, 55–65 minutes. Transfer pan to a wire rack; let cake cool in pan 20 minutes before turning out and peeling off parchment.
  • Do Ahead: Lavender sugar can be made 1 month ahead; store airtight at room temperature. Cake can be baked 2 days ahead; store tightly wrapped at room temperature.
  • Whisk powdered sugar and buttermilk in a medium bowl. Pour over cooled cake, letting excess drip over sides. Using a lemon zester, zest lemon into strips into a small bowl; add 1 Tbsp.
  • Do Ahead: Glazed cake (without zest) can be made 1 day ahead; store under a cake dome (or an overturned bowl) at room temperature. Top with sugared lemon zest just before serving.


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