Lavender Pound Cake Ii
Delight your senses with the elegant and aromatic *Lavender Pound Cake II*, a dessert that pairs classic rich pound cake with the delicate floral notes of culinary lavender. This recipe features a moist, buttery crumb infused with finely ground lavender buds, balanced by a hint of vanilla for a sophisticated flavor profile. Perfectly baked in a bundt pan and finished with an optional dusting of powdered sugar or a drizzle of lavender or lemon glaze, this cake is a stunning centerpiece for tea parties, brunches, or special occasions. With a quick 20-minute prep time and simple step-by-step instructions, this lavender pound cake combines ease and elegance for an unforgettable homemade treat.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 2 cups Granulated sugar
- 1 cup Unsalted butter, softened
- 5 large Eggs
- 0.5 cup Whole milk
- 1.5 tablespoons Culinary lavender buds
- 1 teaspoon Vanilla extract
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
Instructions
Preheat your oven to 325°F (165°C). Grease and flour a 10-inch bundt pan or loaf pans.
In a small food processor or spice grinder, pulse the lavender buds until finely ground but not powdered.
In a medium bowl, whisk together the all-purpose flour, ground lavender, baking powder, and salt. Set aside.
In a large mixing bowl, cream the softened butter and granulated sugar together using a handheld or stand mixer on medium speed until light and fluffy, about 3 minutes.
Add the eggs to the butter mixture one at a time, beating well after each addition.
Mix in the vanilla extract.
Alternate adding the flour mixture and the milk to the wet ingredients. Start and end with the flour mixture, mixing just until combined after each addition. Be careful not to overmix.
Pour the batter evenly into the prepared bundt pan, smoothing the top with a spatula.
Bake in the preheated oven for 70-75 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 15 minutes before carefully inverting it onto a wire rack to cool completely.
Optional: Dust with powdered sugar or glaze with a lemon or lavender glaze before serving.
Slice and enjoy the subtle, floral sweetness of your lavender pound cake!
Nutrition Facts
Calories |
4769 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 222.7 g | 286% | |
| Saturated Fat | 132.0 g | 660% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1461 mg | 487% | |
| Sodium | 2069 mg | 90% | |
| Total Carbohydrate | 639.6 g | 233% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 408.1 g | ||
| Protein | 68.5 g | 137% | |
| Vitamin D | 6.5 mcg | 32% | |
| Calcium | 383 mg | 29% | |
| Iron | 18.6 mg | 103% | |
| Potassium | 912 mg | 19% | |
*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.
