Delicious Lavender Pound Cake Recipe – Perfect for Tea Time
As a chef, I’m always on the lookout for ingredients that add something special to my recipes. And in my opinion, nothing compares to the lovely, delicate flavor of lavender. That’s why I created this garden lavender pound cake recipe that is sure to delight your taste buds.
This recipe takes a classic pound cake and infuses it with the subtle, floral taste of fresh lavender. But don’t worry – if you’re not typically a fan of floral flavors, you’ll still love this cake. The lavender adds just a hint of unique flavor that isn’t overpowering.
Plus, I’ve added a touch of lemon juice and zest to give the cake an extra burst of tangy flavor. The result is a cake that is moist, fluffy, and absolutely delicious – making it perfect for everything from breakfast to dessert.
But there’s one thing you should know before we begin – this recipe doesn’t skimp on ingredients. From the butter to the sugar and sour cream, we’re using only top-quality ingredients here. Trust me when I say that it’s worth it to splurge on these high-quality ingredients – your taste buds will thank you.
So let’s jump right into this delightful recipe and get started making our garden lavender pound cake!
Why You’ll Love This Recipe
Are you a fan of desserts that burst with flavor and aroma? Then, the Garden Lavender Pound Cake Recipe is just the right dessert for you. You will love this recipe for its unique blend of floral and citrus flavors from the dried lavender and lemon rind.
This recipe is perfect for any occasion, from weekend brunches to dinner parties. The delicate and delectable flavors of lavender and lemon will transport you to a fragrant garden, giving your taste buds an experience they will never forget. This cake is moist and tender, making every bite a delight, with flavors that linger long after it’s gone.
The recipe is easy to make, yet yields professional results that’ll impress your guests. The addition of sour cream in the batter makes it rich, creamy, and moist while balancing the sweetness perfectly. It’s a perfect treat for all ages.
Whether you’re a foodie or just love desserts, Garden Lavender Pound Cake Recipe has got everything you need to satisfy your cravings. The floral essence of lavender combined with tangy citrus notes of lemon makes this cake a standout among other desserts. Trust me, after trying this recipe once, you’ll fall in love with it!
Ingredient List
Before starting any recipe, it is essential to have all the necessary ingredients ready. Here’s a list of ingredients you will need to make this Garden Lavender Pound Cake Recipe:
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 2 tbsp dried lavender flowers
- 1 cup granulated sugar
- Zest of one lemon
Wet Ingredients
- 4 large eggs, room temperature
- 1 cup unsalted butter (2 sticks), softened
- 1/2 cup sour cream, room temperature
- 2 tbsp lemon juice
- 1 tsp vanilla extract
Lavender Sugar Glaze
- 1 1/2 cups powdered sugar
- 3 tbsp lavender sugar (if unavailable, use regular granulated sugar)
- 3 tbsp milk
The ingredients listed above are for a single garden lavender pound cake in a standard loaf pan (9 x 5 inches). If you need to make multiple cakes or want to use a different sized pan, adjust the amount of ingredients accordingly. Now that we have all the ingredients ready let’s get started with the recipe.
The Recipe How-To
Once you have all of the ingredients ready, it’s time to start making our delicious lavender pound cake. As always, preheat your oven to 350 degrees Fahrenheit and grease your loaf pan. In a medium-sized bowl, start by whisking together 2 cups of all-purpose flour, 1 teaspoon of baking powder, and a 1/2 teaspoon of salt. Set this bowl aside for later.
In a large mixing bowl, using an electric mixer, cream together 2 sticks of softened unsalted butter and 2 cups of granulated sugar. Once the mixture is light and fluffy, gradually add in 4 room temperature eggs, one at a time, until they are fully incorporated.
Next, slowly mix in the dry ingredients by adding them in thirds, alternating with 1/2 cup of sour cream. Continue this pattern until everything is mixed well. Don’t overmix! Fold in 1 tablespoon of dried lavender or fresh lavender flowers, the zest of 1 lemon, and juice from half a lemon.
Pour the batter into your greased loaf pan and smooth out the top with a spatula. Bake for about 50-60 minutes or until a toothpick comes out clean when inserted into the center.
Once your lavender pound cake has finished baking, let it cool down completely on a wire rack or your countertop before serving or storing.
Substitutions and Variations
Are you looking to switch up this lavender pound cake recipe? No problem. There are plenty of options for substitutions that can keep the flavors fresh and exciting.
First off, if you’re not a fan of lavender, swap it out for another herb or spice that complements your taste buds. For instance, rosemary, thyme, or cardamom could work wonders in place of lavender.
Secondly, you can experiment with different fruit variations to add some texture and flavor to the cake. Blueberries or blackberries would be a great match; diced peaches or apricots work well too. Adding some lemon zest or juice would also give this cake an extra zing.
If you prefer a denser and richer texture, try making this recipe into mini cakes instead of the traditional loaf shape, or turn it into a bundt cake for festive occasions.
Finally, you can also switch up the frosting to give it a twist. Drizzle with lemon icing or make a honey vanilla glaze for added sweetness. You could even top it off with some fresh lavender flowers as a beautiful garnish.
At the end of the day, feel free to get creative and make this recipe your own!
Serving and Pairing
This Garden Lavender Pound Cake is a perfect dessert to share with friends and loved ones during afternoon tea or any time of the day. The sweet and refreshing flavors of lemon and lavender are paired with the rich, buttery notes of pound cake, making it an ideal centerpiece for any dessert table.
To serve, slice the cake into even pieces using a sharp knife or serrated knife. Serve on a beautiful platter or cake stand to showcase its elegance. A dusting of powdered sugar over the top gives it just the right amount of sweetness and a beautiful presentation for guests.
When it comes to pairing this delicious cake, there are many options that work beautifully. If you’re looking for something simple, a cup of freshly brewed tea or coffee pairs perfectly with this delightfully sweet treat. If you want to take your pairing up a notch, try drizzling homemade honey over each slice for an extra touch of sweetness.
A scoop of creamy vanilla ice cream on top can also complement the flavors of the lavender and lemon in this delightful cake. Another great option is pairing it with fresh blueberries or blackberries – their tartness highlights the floral notes in the cake and balances out its sweetness perfectly.
Whether you’re celebrating a special occasion or treating yourself after a long day, this Garden Lavender Pound Cake is sure to impress everyone who tries it – it’s truly a crowd-pleaser!
Make-Ahead, Storing and Reheating
This Garden Lavender Pound Cake is a treat that can easily be prepared ahead of time. It can be stored in an airtight container for up to five days at room temperature, making it ideal for meal prepping or when you need a quick snack on the go.
To reheat the cake, simply place it in the microwave for 10-15 seconds or until warm. You can also reheat it in the oven at 325 degrees Fahrenheit for 10-12 minutes. This will restore the moist texture and fresh flavors that make this cake special.
If you’re planning to make this cake for a special occasion or want to keep it fresh for longer, it can be stored for several weeks in the freezer. Simply wrap the cake tightly in plastic wrap and then again in foil to prevent freezer burn.
When thawing, let the cake come to room temperature before removing the wrapping to prevent moisture from forming on the surface. Once thawed, dust with powdered sugar or make a simple glaze with powdered sugar and milk for an extra special touch.
This Garden Lavender Pound Cake lends itself well to being made ahead of time and is perfect for bringing out at casual gatherings or used as base for creative desserts like lemon lavender trifle or blueberry lavender bread – the lavender gives it an elevated floral taste that can take your desserts game to the next level.
Tips for Perfect Results
When it comes to making a perfect Garden Lavender Pound Cake, there are few things to consider. From understanding the right measurements to techniques that can help perfect your batter consistency and ensuring delicate lavender flavor in every bite. Here are some of the tips and tricks that I learned over the years of perfecting this recipe:
Tip 1: Use Room Temperature Ingredients
Using room temperature ingredients is one of those baking tricks that people often overlook, but it can make all the difference. When your ingredients are at room temperature, they mix together more easily and evenly, creating a smoother batter with fewer lumps.
Tip 2: Ensure Accurate Measurements
For this recipe, accurate measurements are crucial as too much flour or sugar can cause the cake to be dry, crumbly, or dense. Be sure to level off flour when measuring and use a kitchen scale for greater precision.
Tip 3: Don’t Overmix
While it may be tempting to keep mixing until everything is perfectly smooth, overmixing can actually cause your cake to become tough and chewy by developing gluten in the batter. Stop mixing once you see a consistent batter.
Tip 4: Prepare Your Loaf Pan Carefully
The type of loaf pan you use will also impact how your cake turns out. For best results, ensure that the pan is greased evenly with butter or oil so that your cake doesn’t stick to the surface.
Tip 5: Infuse Lavender Flavor Thoughtfully
Lavender is a subtle flavor and you don’t want it to overpower other flavors in the cake. Use dried lavender buds instead of lavender extract or essential oils in cooking as they provide natural floral notes that will make your cake smell heavenly!.
Following these tips will ensure that Garden Lavender Pound Cake comes out perfect every time – moist, fluffy, and full of those delicate lavender notes!
Bottom Line
In conclusion, if you’re looking for a perfect dessert recipe that is both elegant and delicious, look no further than this Garden Lavender Pound Cake Recipe. This flavorful cake is easy to make and will surely be an instant hit with your family and friends.
With its soft lavender notes and tangy lemon flavor, this cake is sure to impress even the most discerning taste buds. Made with fresh garden lavender, eggs, butter, all-purpose flour and lemon rind, this cake recipe comes together quickly and easily.
Not only is this heavenly cake a perfect fit for afternoon tea, it also goes well as a delightful addition to your breakfast table or as an impressive dessert for entertaining guests.
Don’t forget to take advantage of the substitution options presented in this article to personalize the cake to suit your preferences. Whether you decide to serve it with fresh berries, whipped cream or simply enjoy on its own, there is no doubt that this Garden Lavender Pound Cake Recipe will become a staple in your recipe book.
So go ahead and give it a try today! Trust me when I say, this captivating lavender pound cake recipe will keep tempting you back for more time and time again.
Garden Lavender Pound Cake Recipe
Ingredients
Lavender Sugar
- 1/2 cup sugar
- 1 -2 tablespoon dried lavender flowers
Cake
- 4 eggs, at room temp
- 1 cup butter, at room temp
- 3/4 cup sour cream, at room temp
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup sugar
- 1 tablespoon vanilla
- 1 teaspoon lemon, rind of, finely shredded
Glaze
- 1 cup powdered sugar, sifted
- 1 tablespoon butter, melted
- 3 -4 teaspoons lemon juice
Instructions
- Preheat oven 325, grease and flour 2- 8 in loaf pans.
- Prepare lavender sugar mixture,in a spice grinder or food processor, grind 1/2 c sugar with 1-2 Tbsp dried lavender blossoms, Set aside.
- In a medium bowl stir together flour, baking powder, baking soda and salt.
- Set aside.
- In a large bowl beat together the lavender sugar, butter, sugar and vanilla with mixer on high speed until mixture is light and fluffy, about 4 minutes, be sure to scrape the sides of the bowl frequently.
- Add the eggs one at a time, beating 30 seconds after each one.
- Alternately add flour mixture and sour cream to butter mixture, beating on low speed after each sddition until just combined.
- (Batter will be thick) Stir in lemon peel.
- Spread into prepared pans.
- Bake 45 min or until pick comes out clean.
- Cool on rack 10 min, remove from pans and cool completely.
- In a small bowl mix powdered sugar with 1 Tbsp melted butter and enough lemon juice to get glaze to drizzling consistency.
- Spoon over cake, letting some drip down.
- sides of cake.
Nutrition
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Brian is a British chef cum food blogger who has been in the kitchen since he was a young lad. Growing up in Manchester, he developed a passion for cooking and a keen eye for the perfect dish. He now runs his own blog and YouTube channel, which is dedicated to sharing his passion for food with the world.