Lavender Pound Cake
Elevate your dessert game with this fragrant and buttery Lavender Pound Cake, a delicate fusion of classic baking and floral sophistication. Infused with culinary-grade dried lavender, this moist and tender cake delights the senses with its subtle, herbaceous aroma while maintaining the comforting richness of a traditional pound cake. Perfectly balanced with vanilla extract and a hint of sweetness, it pairs wonderfully with a piping hot cup of tea or coffee, making it an ideal treat for brunches, gatherings, or quiet afternoons. With just 15 minutes of prep time and an easy-to-follow recipe, this gourmet-inspired loaf is as simple to make as it is impressive to serve. Dust with powdered sugar for a beautiful finishing touch and slice into a cake that’s sure to impress your guests and indulge your taste buds alike.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 1 cup unsalted butter, softened
- 4 large eggs
- 0.5 cup whole milk
- 1 teaspoon vanilla extract
- 1 tablespoon culinary-grade dried lavender
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 2 tablespoons powdered sugar (optional, for garnish)
Instructions
Preheat your oven to 325°F (163°C) and grease a standard loaf pan with butter or cooking spray. Lightly dust the pan with flour and tap out any excess.
In a small food processor or mortar and pestle, grind the dried lavender slightly to release its oils, but not into a fine powder. Set aside.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
Using a stand mixer or hand mixer, beat the softened butter and granulated sugar together on medium speed until light and fluffy, about 2-3 minutes.
Add the eggs one at a time to the butter-sugar mixture, mixing well after each addition. Scrape down the sides of the bowl as needed.
Mix in the vanilla extract and the ground lavender until evenly distributed.
Reduce the mixer speed to low and alternately add the flour mixture and milk to the batter, beginning and ending with the flour. Mix until just combined; do not overmix.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.
For an optional garnish, dust the top of the cooled cake with powdered sugar before serving.
Slice and enjoy your fragrant lavender pound cake with tea, coffee, or on its own!
Nutrition Facts
Calories |
4151 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 218.4 g | 280% | |
| Saturated Fat | 130.1 g | 650% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1275 mg | 425% | |
| Sodium | 1994 mg | 87% | |
| Total Carbohydrate | 511.4 g | 186% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 322.1 g | ||
| Protein | 54.9 g | 110% | |
| Vitamin D | 5.3 mcg | 27% | |
| Calcium | 353 mg | 27% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 783 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
