Indulge in a Delightful Lavender Lemon Pound Cake!
Are you a fan of classic pound cake recipes, but looking for something with a twist? Look no further than this delectable Lavender and Lemon Pound Cake recipe!
This simple yet elegant pound cake is infused with the floral aroma of lavender and tangy lemon zest, making every bite a delight for the senses. It’s perfect for a summer day or as a sweet treat at any time of year.
This recipe is straightforward and easy to follow, making it an excellent choice for novice bakers looking to expand their repertoire. Don’t be intimidated by the unusual flavor combination – trust me when I say it works like a charm!
So gather your ingredients, preheat your oven, and let’s get started on this lavender and lemon-infused indulgence!
Why You’ll Love This Recipe
Picture this: The sun is shining and a cool breeze blows through the air. You’re sipping on a cup of tea or coffee, enjoying a moment of peace, and you have a slice of this Lavender and Lemon Pound Cake on your plate. One bite, and you’re transported to a tranquil English garden, with the sweet fragrance of lavender filling your senses.
So why will you love this recipe? Let’s talk about it.
Firstly, let’s talk about how easy this cake is to make. With just a few simple steps, you’ll have a decadent, buttery pound cake infused with the refreshing flavor of lemon and the subtle floral notes of lavender. It’s perfect for any occasion or simply as a personal indulgence.
Secondly, let’s discuss the flavor. The combination of lemon and lavender is an absolute match made in heaven. The zesty lemon adds brightness while the lavender provides an element of surprise and sophistication to the cake. It’s not overly sweet but perfectly balanced. Plus, the texture is dense yet moist – truly delicious.
Lastly, let’s talk about versatility. This Lavender and Lemon Pound Cake can be served in endless ways. Besides pairing it with tea or coffee, it can also be turned into a beautiful dessert by adding cream or ice cream on top of each slice. It’s also perfect for entertaining as it offers a unique conversation starter.
In conclusion, you’ll love this recipe because it offers an outstanding combination of flavors that takes you on a sensory journey while being easy to make and versatile in use. So go ahead, try this recipe out, and get ready to be transported to your English garden oasis.
Ingredient List
Before starting any recipe, it’s important to make sure you have all the ingredients on hand. For this Lavender and Lemon Pound Cake, I highly recommend getting fresh ingredients for the best flavor. Here are the ingredient lists you will need:
Dry Ingredients
- 2 cups unbleached all-purpose flour (or cake flour)
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons dried lavender flowers
Wet Ingredients
- 1 cup unsalted butter, softened at room temperature
- 3 cups granulated sugar
- 6 large eggs, room temperature
- 1 tablespoon lemon zest (from about 2 lemons)
- 2 teaspoons lemon juice
- 1 teaspoon vanilla extract
Lavender Glaze
- 2 cups powdered sugar
- 2-3 tablespoons heavy cream or milk
- 1/4 tsp lavender essential oil (optional)
- Edible flowers for decoration (optional)
Note: If you want to make a blueberry lavender variation, add one cup of fresh blueberries to the batter and swap in one tablespoon of blueberry jam or jelly for the lemon juice. You can also substitute chocolate chips for the blueberries to create a chocolate lavender bundt cake.
The Recipe How-To
Now that we have all of our ingredients ready, let’s start baking this Lavender and Lemon Pound Cake.
Step 1: Preheat the Oven
Preheat your oven to 350°F (176°C).
Step 2: Cream the Butter and Sugar
In a large mixing bowl, cream together 2 cups of granulated sugar and 1 1/2 cups of unsalted butter at room temperature until light and fluffy. I recommend using an electric mixer on medium speed for about 5 minutes.
Step 3: Add the Eggs
Next, add in 3 large eggs one at a time, making sure to beat well after each addition.
Step 4: Mix in the Flour and Baking Powder
In another bowl, whisk together 3 cups of unbleached all-purpose flour, 1 teaspoon of baking powder, and 1/4 teaspoon of baking soda.
Slowly add the dry ingredients to the mixing bowl with the butter mixture while continuously beating on low speed. Make sure not to overmix.
Step 5: Add Lemon Zest and Lavender Oil
Mix in 1 tablespoon of lemon zest and 1 tablespoon of lavender essential oil into the batter. You can also use dried lavender flowers if you prefer a more intense lavender flavor.
Step 6: Bake the Cake
Grease a loaf pan or Bundt cake pan with some butter or cooking spray. Pour your batter into the prepared pan and bake for about 50-60 minutes, or until a toothpick inserted in the middle comes out clean.
Step 7: Cool and Serve
Once baked, let cool for at least 10-15 minutes before removing the cake from the pan. Serve with a dusting of powdered sugar or some lavender glaze.
Now that you know how to make a lemon lavender pound cake, try making some variations using blueberry lavender or chocolate cake. Don’t forget to add some edible flowers as a decoration for your baked goods!
Substitutions and Variations
Looking to put your own spin on this delicious lavender and lemon pound cake recipe? I’ve got you covered. Here are a few easy substitutions and variations you could make:
– Blueberry lavender pound cake: swap out the lemon zest for fresh blueberries.
– Chocolate lavender pound cake: replace 1/4 cup of the flour with unsweetened cocoa powder.
– Lemon lavender loaf cake: bake in a loaf pan instead of a bundt pan for a different presentation.
– Edible flower garnish: top with dried or fresh edible flowers for a fancy touch.
– Lavender essential oil: add 1-2 drops of food-grade lavender essential oil for extra flavor and aroma.
Remember, these changes may affect the final outcome of the cake, so feel free to experiment and adjust as needed. Happy baking!
Serving and Pairing
Once your lavender and lemon pound cake is out of the oven and cooled, it’s time to serve with a perfect pairing. This light, refreshing cake with an aromatic burst of flavor pairs well with tea or coffee. I highly recommend enjoying a slice of this cake with a warm cup of Earl Grey tea, which will further enhance the flavors of the lavender and lemon.
For a unique twist, try serving the cake with a dollop of fresh whipped cream and some fresh strawberries, which makes for a delightful spring or summer treat. You can also add a drizzle of honey to the top to bring out more sweetness in this indulgent dessert.
If you want to elevate the pairing, another option is serving it alongside a scoop of homemade vanilla ice cream. The creaminess and richness of the ice cream will balance out the tartness from the lemon and refreshment from the lavender.
Lastly, if you want to impress your guests, serve it with a lavender glaze made from powdered sugar, dried lavender, lemon zest, and heavy cream. The glaze recipe adds extra sweetness along with floral notes that complement the flavors nicely.
No matter how you choose to serve it, this lavender and lemon pound cake recipe is sure to be a hit at any gathering or event.
Make-Ahead, Storing and Reheating
Now that your lavender and lemon pound cake is baked and ready to enjoy, let’s talk about how to store it and reheat it if necessary.
If you’re planning to serve the cake within a day or two, you can store it at room temperature in an airtight container like a cake dome or wrapped tightly in plastic wrap. Be sure to place a sheet of parchment paper between the cake and the wrap or container to prevent any moisture from building up on the surface of the cake.
If you need to store the cake for longer than two days, the best option is to freeze it. Wrap it tightly in freezer-safe plastic wrap or aluminum foil and place it in an airtight container or resealable freezer bag. The cake will keep well in the freezer for up to three months. To thaw, simply remove the cake from the freezer and let it sit at room temperature for a few hours before serving.
When it comes to reheating your pound cake, there are a few options depending on how you plan to serve it. If you want to serve slices of the cake warmed up with some butter or whipped cream, you can pop them in the microwave for 15-20 seconds or wrap them in foil and warm them up in a 350°F oven for 10-15 minutes.
If you want to serve the entire cake warm (perhaps with some vanilla ice cream?), cover it with foil and bake at 350°F for about 15-20 minutes. This will help bring out some of the lovely aromas and flavors of the lavender and lemon, so be sure not to skip this step if you have the time!
With these tips on how to store and reheat your lavender and lemon pound cake, you’ll be able to enjoy every last bite even after it has sat for a bit. Don’t forget to savor each crumb along with a nice cup of tea or coffee, or perhaps even a glass of milk. Cheers to a job well done!
Tips for Perfect Results
As a chef specializing in British cuisine, I’ve had my fair share of experience baking cakes. And as with any recipe, there are a few tips and tricks that can help you achieve perfect results every time. Here are my top tips for making the perfect lavender and lemon pound cake:
1. Use room temperature ingredients: Make sure to take out the eggs, butter, and milk from the fridge at least 30 minutes before you start baking. Room temperature ingredients blend better, leading to a smoother batter.
2. Do not overmix the batter: Overmixing the batter can cause gluten strands to form, resulting in a tough pound cake. Mix just until all the ingredients are combined.
3. Choose high-quality ingredients: Use high-quality butter, fresh eggs, and unbleached all-purpose flour for the best results. Using cheap ingredients can result in a subpar cake.
4. Measure ingredients correctly: Pound cake recipes are very precise, so make sure to measure your ingredients properly. Use a kitchen scale if possible for more accurate measurements.
5. Don’t overbake the cake: Check the cake 10-15 minutes before it’s done to prevent overbaking. Overbaking can result in a dry and crumbly cake.
6. Let the cake cool completely before glazing: The lavender glaze is an essential part of this recipe, but it will not stick well to a warm cake. Allow the cake to cool completely before adding the glaze.
7. Experiment with variations: While this recipe is delicious as-is, feel free to experiment with other flavors such as blueberry-lavender or even chocolate-lavender pound cake.
By following these tips, you’ll be able to create a perfect lavender and lemon pound cake that will impress all your guests. Happy baking!
FAQ
It’s time to address some of the most common questions about this fantastic Lavender and Lemon Pound Cake recipe. Here we have compiled some of the queries that even pro bakers have about this unique yet classic baked good. So, without further ado, let’s begin!
Why is it called Elvis Presley pound cake?
According to an article in Saveur magazine by food historians Jane and Michael Stern, Elvis Presley’s love for homecooked meals brought him closer to his fans, even though he could have easily afforded more expensive dishes like caviar and Beef Wellington.
Why is my lemon pound cake dry?
When a cake turns out dry, it’s possible that it has been overcooked or the ingredients have been imbalanced. Overusing flour, while not incorporating sufficient butter or sugar, can likewise make the cake dry. To rectify the issue, you may reduce the heat of the oven or take out the cake from the oven sooner than prescribed.
How do you mess up a pound cake?
Ah, the humble egg. It’s a staple ingredient in many baking recipes, including cakes. However, when it comes to beating the eggs, it’s important to not go overboard. Slow and steady wins the race in this case. Add your eggs one at a time and give them just enough of a mix to make the yolks disappear. If you beat them too much, you may run into some issues. Your cake could bubble over the edges of the pan during baking, or the crust could become weak and crumbly once it cools. So, be gentle with those eggs!
What does baking soda do to a pound cake?
When used in baking, baking soda reacts swiftly to acidic components, creating an immediate rise in the mixture. On the other hand, baking powder keeps responding to heat throughout the baking time, contributing to the baked goods’ leavening effect. In most cake recipes, combining both these leavening agents results in optimal leavening.
Bottom Line
:
After reading through this recipe article for a Lavender and Lemon Pound Cake, I hope you’re excited to try this delectable dessert for yourself! From the fragrant lavender glaze to the bright burst of lemon zest, this cake is sure to impress your taste buds and those lucky enough to try it.
It’s perfect for any occasion, whether you’re hosting a backyard barbecue, having friends over for tea, or simply looking for a sweet treat to enjoy with family. Plus, with tips for substitutions and variations, you can customize the recipe to suit your preferences and get creative in the kitchen.
With all of its delightful flavors and aromas, this Lavender and Lemon Pound Cake is truly a showstopper. So go ahead, gather your ingredients, preheat your oven, and get ready to bake something amazing. I guarantee you won’t be disappointed!
Lavender and Lemon Pound Cake Recipe
Ingredients
- 3/4 cup whole milk
- 1 tablespoon finely chopped fresh lavender leaves
- 1 3/4 cups unbleached all-purpose flour
- 1 1/4 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup sugar
- 1 tablespoon grated lemon zest
- 2 large eggs
Instructions
- Combine the milk and lavender in a small saucepan over medium heat; bring just to a simmer; transfer to a glass measuring cup, and let cool to room temperature.
- Preheat oven to 325°; grease inside of a 9 x 5 inch loaf pan and dust with flour.
- In a bowl, combine the flour, baking powder, and salt.
- In a large bowl, combine the butter, sugar, and zest; cream with an electric mixer on medium-high speed until fluffy, about 3 minutes.
- Beat in the eggs, one at a time.
- With the mixer on low speed, add 1/3 of the flour mixture and mix until incorporated; add 1/2 of the milk and mix until incorporated; repeat with the remaining flour and milk, ending with the flour.
- After the last addition, mix for 30 seconds on medium speed.
- Scrape the batter into the prepared pan and smooth the top with a rubber spatula; bake until the cake is golden brown and a pick comes out clean, 50-55 minutes.
- Let the cake cool in the pan for about 10 minutes, invert it onto a wire rack, and then turn it right side up on a rack to cool completely; slice and serve.
- Store uneaten cake in a cake keeper or wrap in plastic wrap and store at room temperature for up to 3 days.
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.