Image Credit: http://www.thespruceeats.com

Spring is in full bloom here in the South! With such good weather, there is no better way to enjoy it than a refreshing pound cake. Lemon Lavender Pound Cake to be exact! Sweet, light, fluffy and refreshing this pound cake is perfect for afternoon tea times or a light dessert after dinner. With only a few ingredients this recipe is sure to be a hit! I’m so thankful I found this recipe printed off and tucked in one of my grandma’s magazines. Good food and good memories. Happy and Blessed Thursday everyone!

Lemon Lavender Pound Cake

Ingredients:

1 cup. Unsalted Butter

2 cups. Granulated Sugar

5 Large Eggs

3 cups. Cake Flour

1/2 tsp. Baking Soda

1/2 tsp. Salt

8 oz. Sour Cream (light)

1 1/2 tsp. Lavender Flowers

2 Lemons (Zested with 1 tsp being Finely Zested)

Glaze:

1 lemon (Juiced. Roughly 2 1/2 tbsp)

2 tsp. Dried Lavender Flowers

2 tbsp. Hot Water

1 cup. Confectioners Sugar

Instructions:

Gather the ingredients and Preheat oven to 325 F.

Grease and flour a 12-cup Bundt Pan.

Cream butter with granulated sugar until light. Beat in eggs, one at a time, beating well after each addition.

Combine the flour, baking soda, and salt. Add about 1/3 of the flour mixture to the creamed mixture, along with half of the sour cream. Beat until well blended.

Repeat with another 1/3 of the flour mixture and the remaining sour cream, scraping the sides of the bowl a few times. Beat in the remaining flour mixture until smooth and well blended.

Fold In the 1 1/2 tablespoons of dried lavender flowers and the juice and zest of 2 lemons. Spoon into the prepared baking pan.

Bake for 50 to 60 minutes, until a toothpick inserted in center comes out clean.

Instructions for Glaze:

Gather the ingredients.

Heat lemon juice (juice of 1 lemon) and 2 teaspoons lavender flowers in the microwave or on the stovetop. (Note: Heat just until hot to bring out the lavender flavor a bit.)

Strain out flowers; set juice aside and discard the flowers.

In a bowl, combine the confectioners’ sugar, hot lemon juice, and enough hot water to make a good drizzling consistency.

Drizzle over the cooled (can be slightly warm) cake.

Serve and enjoy!

Recipe Credit: http://www.thespruceeats.com

Original Recipe Link: https://www.thespruceeats.com/lemon-lavender-pound-cake-3059865

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