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Lavender Pound Cake
Lemon and dried lavender flowers make this pound cake deliciously different.
Recipe courtesy of Los Poblanos Historic Inn & Organic Farm
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Prep Time : 30 mins Cook Time : 1 hour Yield : One loaf |
Ingredients
- 1.5 cups sugar
- 1.25 cups butter
- ¾ teaspoons vanilla
- 6 eggs
- 1 tablespoon lemon zest
- ½ teaspoon salt
- 2 2/3 cups white flour
- 2 tablespoons lavender petals
Preparation
Cream butter
Add sugar and cream
Add vanilla, eggs and lemon zest
Add salt, flour and petals until just mixed
Pour batter into a prepared loaf pan
8 ½ x 4 ½ x 2 ½
Bake at 325 degrees for about one hour
If it is getting too dark on top, turn the oven to 300 degrees
Cool 10 minutes in pan
Remove from pan and while still warm
Brush top and sides with lavender syrup
Until well saturated.
Cool thoroughly before serving.
Add sugar and cream
Add vanilla, eggs and lemon zest
Add salt, flour and petals until just mixed
Pour batter into a prepared loaf pan
8 ½ x 4 ½ x 2 ½
Bake at 325 degrees for about one hour
If it is getting too dark on top, turn the oven to 300 degrees
Cool 10 minutes in pan
Remove from pan and while still warm
Brush top and sides with lavender syrup
Until well saturated.
Cool thoroughly before serving.
