Lavender-Lemon Pound Cake Recipe: A Perfect Summer Treat!
The aroma of warm pound cake wafts through my kitchen, greeting me with a sense of warmth and comfort. And when I add the delightful scent of fragrant lavender and zesty lemon, it transforms my space into a paradise.
As a chef who specializes in British cuisine, I take pride in creating dishes that incorporate the best of tradition and innovation. That’s why I want to introduce you to my lavender-lemon pound cake recipe – a treat that is sure to satisfy your sweet tooth and transport you to an oasis of flavors.
This recipe is easy to make, versatile, and perfect for any occasion. Whether you’re throwing a party or looking for something special to serve with your afternoon tea, this pound cake recipe will leave your guests impressed and asking for more.
With this recipe, you’ll learn how to combine the rich flavors of buttery pound cake with the sweet tanginess of lemon juice and the floral aroma of lavender extract. The textured crumb is infused with fresh lemon zest and an exciting crunch from the culinary lavender buds.
So why not indulge yourself and your loved ones with this mouth-watering ode to the fusion of British flavors? Trust me when I say that you will fall in love with this lavender-lemon pound cake!
Why You’ll Love This Recipe
You will undoubtedly fall in love with this scrumptious Lavender-Lemon Pound Cake recipe, and I say this with the utmost confidence! This delightful cake will send your taste buds on an adventure of flavors you’ve never quite experienced before.
There’s something mystical about the combination of lemon and lavender that work together like sweet magic. The bright, tangy burst of lemon pairs perfectly with the fragrant yet subtle notes of lavender, making this cake a truly unique masterpiece.
Moreover, this recipe is an absolute crowd-pleaser! Whether you’re hosting a fancy dinner party or simply having a cozy gathering with close friends, this cake will not disappoint. Your guests will be astounded by the beautiful bundt-style presentation and then blown away by how delicious it tastes.
Plus, the soft and fluffy texture of the cake is simply divine. It’s moist but not dense, light but still satisfyingly filling. Each bite holds that perfect balance of sweet and tart, with a subtle hint of floral aroma from the lavender. It’s the ideal dessert for every occasion.
In conclusion, You’ll Love This Recipe because it merges two wonderfully distinct flavors to create a unique flavor profile that’s sure to impress your guests, and it looks beautiful on any dessert table.
Ingredient List
To make this Lavender-Lemon Pound Cake recipe, you will need the following ingredients:
- 3 cups cake flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons culinary lavender, finely chopped
(Store brands may have a higher concentration, adding more can result in bitterness) - 1 cup unsalted butter, softened
(If using salted butter, omit the additional salt mentioned above) - 3 cups granulated sugar
- 5 large eggs
- 2 teaspoons lemon zest, freshly grated or finely chopped
- 1/2 cup freshly squeezed lemon juice, strained
(Approximately 3 lemons, depending on size and juiciness) - 1 teaspoon vanilla extract
For the lavender glaze, you will need:
- 2 cups powdered sugar, sifted
- 1/4 cup heavy cream
- 2 tablespoons unsalted butter, melted
- 2 tablespoons culinary lavender, finely chopped
(Do not use more than 2 tablespoons of lavender as it can give a bitter taste) - 1 tablespoon fresh lemon zest, grated or finely chopped
- 1/3 cup lemon juice, freshly squeezed
(Approximately 2 lemons, depending on size and juiciness)
The Recipe How-To
Now that we have our ingredients ready, it is time to start preparing our Lavender-Lemon Pound Cake. In this section, I will take you through every step of the process, so you can make the perfect cake.
Step 1: Preheat Your Oven
First things first, preheat your oven to 325°F. This temperature will allow you to get that golden brown crust without overcooking the inside of the cake.
Step 2: Prepare Your Bundt Pan
Take your 10-inch bundt pan and lightly grease it with butter or cooking spray. Then, sprinkle some flour on top and shake off any excess.
Step 3: Cream Butter and Sugar
In a large mixing bowl, combine 3 cups of granulated sugar and 1 1/2 cups of unsalted butter (softened). Cream together until light and fluffy with a mixer on medium speed for about 5 minutes.
Step 4: Add Eggs
Now, add 3 large eggs into your mixture one by one. Continue to beat the mixture until each egg is fully incorporated before adding the next one.
Step 5: Combine Dry Ingredients
In another bowl, whisk together your dry ingredients: 3 cups of cake flour, 1/2 teaspoon baking powder, and 1/4 teaspoon baking soda.
Step 6: Add Lemon Zest
Grab a small bowl and toss in 2 teaspoons of fresh lemon zest. Use a fork to break up any clumps and mix with a tablespoon of sugar.
##Step 7: Mix Wet and Dry Ingredients Together & Add Lemon Juice
Now it’s time to bring all the ingredients together. Add half of your dry mixture into your butter/sugar mixture and give it a good mix. Repeat with the second half of dry mixture until everything is combined.
Pour in 2 tablespoons of fresh lemon juice and the lemon zest mixture. Stir until everything is fully incorporated.
Step 8: Pour Batter into Bundt Pan
Our cake batter is ready to go now, so pour it evenly into your prepared bundt pan.
Step 9: Bake Your Cake!
Bake your Lavender-Lemon Pound Cake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Step 10: Make Lavender Glaze
Let’s make this cake even more spectacular with a delicious Lavender glaze. In a small saucepan, combine 1/3 cup of whole milk or heavy cream, 2 tbsp of unsalted butter, and 1 tbsp of culinary lavender.
Slowly bring everything to a simmer and stir continuously for approximately 5 minutes or until the mixture thickens (it should coat the back of your spoon). Once it reaches your desired thickness, strain out the lavender buds and set aside to cool
Substitutions and Variations
A delicious recipe doesn’t always mean following the exact ingredients. You can adapt the recipe to suit your own preferences or to accommodate the ingredients you have on hand. Here are some substitutions and variations that you can try for this lavender-lemon pound cake recipe:
– Flour: If you don’t have cake flour on hand, you can make your own by mixing all-purpose flour with cornstarch. For every cup of all-purpose flour, remove 2 tablespoons and replace them with 2 tablespoons of cornstarch. Sift the mixture together to combine.
– Lavender: If you cannot find culinary lavender or dried lavender buds, lavender essential oil can be used as a substitute. However, be cautious when using essential oils as they are highly concentrated and potent. Only use a drop or two.
– Sugar: You can use granulated sugar instead of powdered sugar for the cake batter, but it will result in a slightly different texture.
– Lemon: Freshly squeezed lemon juice is best for this recipe, but bottled lemon juice is acceptable in a pinch. You can also add more or less lemon zest depending on your preference.
– Butter: Unsalted butter is recommended in this recipe, but salted butter can be substituted if necessary. Just remember to decrease the amount of salt in the recipe accordingly.
Variations:
– Lavender Bundt Cake: Use a bundt pan instead of a loaf pan for a beautiful presentation.
– Lemon-Lavender Glaze: Combine 1 cup of powdered sugar, 2 tablespoons of fresh lemon juice and 2 teaspoons of dried culinary lavender flowers until smooth. Drizzle over the finished cake for added flavor and presentation.
– Chocolate-Lavender Pound Cake: Combine 3 cups of cake flour, 1 teaspoon baking powder, 1 teaspoon baking soda, and 1/4 teaspoon salt in a small bowl. In a separate bowl, cream together 1 cup unsalted butter and 3 cups granulated sugar until light and fluffy. Add in 6 large eggs one at a time, followed by 1 cup of buttermilk and 2 teaspoons of lavender essential oil. Finally, stir in the dry ingredients until just combined. Pour half of the batter into a greased and floured bundt pan, then swirl in 1/2 cup of melted chocolate. Top off with the remaining batter and bake for 45-50 minutes.
– Lemon-Lavender Bread: Bake the batter into individual muffins or bread loaves instead
Serving and Pairing
Indulge in the sweet aroma and captivating flavor of this Lemon Lavender Pound Cake with every bite. It’s a versatile treat that goes well with a hot cup of tea or coffee as well as a dollop of whipped cream or vanilla ice cream.
To elevate your serving experience, sprinkle some powdered sugar on top of a generous slice of cake. The texture will be both light and fluffy as the tangy lemon glaze intermingles with the soothing lavender notes.
If you’re feeling extra fancy, pair your delicious cake with lavender honey or ice cream for an incredible culinary experience. The sweet and floral taste will complement the texture and savoriness of the cake to make a feast for your senses.
For a guilt-free indulgence, garnish the cake slice with fresh berries such as blueberries or raspberries. You can also accompany it with some citrus marmalade on top or enjoy it plain without any toppings.
This cake can be served at various occasions, whether at a family brunch, picnic in the park or an intimate dinner party. Delight your friends and loved ones with this Lemon Lavender Pound Cake and see their eyes light up with pleasure from the first bite to the last.
Make-Ahead, Storing and Reheating
As with most pound cake recipes, this lavender-lemon pound cake stores incredibly well, making it the perfect make-ahead dessert for any occasion. If you’re planning on serving the cake within a day or two, simply store it in an airtight container or wrap it tightly in plastic wrap and keep it at room temperature.
For longer storage, wrap the cooled pound cake in several layers of plastic wrap and then place it in an airtight container. It will last up to three months in the freezer. When ready to serve, let it thaw at room temperature for about 30 minutes before slicing.
If you’re reheating a cooled lavender-lemon pound cake slice, simply pop it in the microwave for 10-15 seconds or warm it up in a 350°F oven for 5-7 minutes.
A quick note on reheating – make sure not to overheat your pound cake as it can quickly become dry and lose its moist texture.
Whether fresh out of the oven or stored for later enjoyment, this lavender-lemon pound cake certainly will not disappoint.
Tips for Perfect Results
In order to make the perfect Lavender-Lemon Pound Cake, there are a few tips to keep in mind. Firstly, it’s important to accurately measure out the ingredients. Unlike cooking, which can be a bit more freeform, baking is very precise and any inconsistencies in measurements can lead to a less than ideal result.
Additionally, make sure that all of the ingredients are at room temperature before starting the recipe. This allows everything to mix together smoothly and evenly, resulting in a perfectly textured pound cake.
When creaming the butter and sugar together, take your time. Often, we can get impatient and want to hurry through this step, but making sure that the mixture is well-creamed will lead to a lighter and fluffier pound cake.
Finally, when adding in dry ingredients like the lavender buds or lemon zest, make sure to mix them in thoroughly so that they’re evenly distributed throughout the batter. And when it comes time to add in the eggs, be sure not to overbeat the mixture – this can cause your cake to become tough rather than tender.
By following these tips, you’ll have a beautifully textured and delicious Lavender-Lemon Pound Cake every time.
FAQ
As you’ve reached the FAQ section, it means that you are almost ready to make your very own lavender-lemon pound cake recipe. But before you start, I want to help answer any additional questions or concerns you may have. These frequently asked questions will address some of the most common inquiries people have when making this cake. From ingredient substitutions to storing and reheating tips, I hope these answers provide clarity to any lingering queries so that you can confidently bake a delicious lavender-lemon pound cake.
Why is it called Elvis Presley pound cake?
A famous couple of American food historians, Jane and Michael Stern, recounted in an article published by Saveur that they had the chance to eat with enthusiasts of Elvis Presley. These fans felt a special connection to The King since he never forgot his roots and still enjoyed traditional meals. Even though he could easily afford luxury foods like caviar and Beef Wellington, Elvis remained loyal to his southern cuisine.
Why is my lemon pound cake dry?
When a cake turns out to be dry, there are several possible culprits to consider. Over-baking is one possibility, while an insufficient amount of butter or sugar, or an excessive amount of flour can also lead to a dry end result. An effective solution may involve adjusting the oven temperature or removing the cake from the oven prior to its predetermined bake time.
What’s the difference between Bundt and pound cake?
When it comes to cakes, there is a clear distinction between a pound cake and a bundt cake. While any cake can be baked in a bundt pan, pound cakes differ in their ingredients and texture. Traditionally, pound cakes are dense and heavy, and their name comes from the fact that they were originally made with a pound of each ingredient – butter, sugar, eggs, and flour.
What causes a pound cake to be heavy?
Using off-brand ingredients in baking can have negative consequences on the final result. For instance, when substituting store brand sugar for name brand sugar, the difference in the fineness of the grind can lead to an excess amount of sugar per cup, causing the cake to collapse. Additionally, store brand butter may have a higher ratio of liquid fat, and store brand flour may include more hard wheat, transforming the cake into a dense, heavy dessert.
Bottom Line
The lavender-lemon pound cake recipe is undoubtedly a culinary masterpiece that has the ability to captivate your taste buds with its unique blend of flavors. Whether you are looking for an indulgent treat or a dessert to impress your guests, this recipe is perfect for you.
As a chef, I have had the pleasure of working with an array of ingredients and flavors, and I can confidently say that this recipe ranks among my best creations. The delicate balance between the sweetness of the cake and the tanginess of lemon juice creates a refreshing taste sensation that you will not forget.
But don’t just take my word for it! Try this recipe out for yourself and see how it leaves your taste buds tingling with delight. You’ll be amazed at how easy it is to make, and how impressive it always looks.
In conclusion, I urge you to give this recipe a try! Whether you are serving it as an after-dinner treat or enjoying a slice with your morning coffee, the lavender-lemon pound cake will be sure to astonish and satisfy both you and your guests. So why hesitate? Go ahead and unlock the deliciousness today!
Lavender-Lemon Pound Cake Recipe
Ingredients
Cake
- 2 cups unsalted butter (4 sticks)
- 2 tablespoons dried lavender
- 10 eggs
- 2 cups sugar
- 3 1/4 cups cake flour
- 3/4 teaspoon salt
- 2 tablespoons grated fresh lemon zest (from about 4 lemons)
- 2 teaspoons vanilla extract (or one large vanilla bean, scraped)
- 1/2 cup fresh squeezed lemon juice
Syrup-Glaze
- 1 cup sugar
- 1/2 cup water
- 1/2 cup fresh squeezed lemon juice
- 4 tablespoons dried lavender, divided
- 1/2-1 cup powdered sugar
Instructions
- Preheat the oven to 350 degrees F. Butter and flour a 9 to 10-inch bundt pan.
- Melt the butter with 2 tablespoons of dried lavender in a small saucepan. Off the heat and let mixture steep for 10 minutes; strain and set aside to cool.
- In a large mixing bowl (use a stand mixer or a hand held one) beat together the eggs and 2 cups of sugar until thick and pale, about 5 minutes.
- Sift together the flour and salt in a bowl.
- Fold the lemon zest and one-third of the flour mixture into the eggs until thoroughly combined. Gradually fold in the remaining flour, in two batches, scraping the bowl as needed.
- In a separate bowl, whisk 1 cup of the batter with the melted butter and vanilla. Add this to the remaining batter and fold to combine.
- Pour the batter into the prepared pan and fill to about 2/3rds full. (Use any remaining batter to make about 4 cupcakes). Bake cake until a skewer inserted in the middle comes out clean, about 50 minutes.
- Transfer the cake to a wire rack and let cool completely.
- Meanwhile, make the lavender-lemon syrup.:
- Combine sugar, water, lemon juice and 3 tablespoons of dried lavender in a saucepan.
- Bring the mixture to a simmer and cook until the sugar dissolves. Remove from heat and let steep for 3-4 minutes. The syrup will take on the slightest blush color of pale lavender.
- Position the cake on a wire rack over a rimmed sheet pan. With a fork or skewer, poke the cake all over. Brush the top and sides of the cake with almost half the syrup and let cool completely.
- For the glaze:
- In a measuring cup with a pour spout add 2 strained tablespoons of the remaining syrup. Gradually whisk in the powdered sugar to the desired consistency, and continue to whisk until blended and smooth. Add a few drops of syrup at a time to adjust consistency, as needed.
- Drizzle the glaze onto the cake, and garnish with a sprinkle of dried lavender flowers or crystallized sugar for extra pizazz! If you like, serve cake slices with a scoop of Lemon Verbena Sorbet on the side, studded with a sliver of candied ginger.
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.