BY SHALEEN DESTEFANO
Spring is finally here and this Lemon Lavender Pound Cake is one of our favorite ways to end these longer days. This subtly sweet dessert combines the bright, zesty flavor of fresh lemons with the delicate floral notes of lavender, it’s a perfectly balanced, fragrant treat. But for those of you who fear floral notes in their food, this one is not overpowering. It’s literally a slice of sunshine. Which is exactly what we need right now.
Ingredients
1 cup Unsalted Butter
1 1/2 cup Sugar
2 Lemons for zesting and save 2 tbsp of juice for the glaze
2 tablespoons Culinary Lavender
5 Eggs
1/3 cup Sour Cream or Greek Yogurt
1 tablespoon Vanilla Extract
1 1/2 cup Flour
1/2 teaspoon Salt
1 cup Confectioner’s Sugar
2 tablespoon Fresh Lemon Juice
1 sprinkle Lavender
Instructions
Preheat oven to 325 degrees F, and grease a large loaf pan.
With a Kitchen-Aid mixer, beat your butter on high until creamy.
Add the sugar and beat on high until light and fluffy.
Add the eggs one at a time and beat until your batter is smooth.
Continue by adding the sour cream (or yogurt) and vanilla extract. Beat until smooth.
Add the lemon zest and lavender and mix again. Your batter should be fluffy and aerated. We want to keep that texture.
Fold your dry ingredients into the batter slowly and carefully. Add your salt and flour in small portions at a time and fold in carefully with a spatula. Careful not to lose your fluffy texture.
Add your batter to the greased loaf pan. Bake at 325 degrees F for 65-75 minutes.
Test your Lemon Lavender Pound Cake for doneness by poking the center with a toothpick.
For the Glaze: In a separate bowl, whisk together your confectioner’s sugar and lemon juice.
When your cake is completely cool, drizzle the glaze over the top, and while it’s still we, sprinkle with lavender buds.