Ok So I Cheated Lavender Pound Cake
Indulge in the delicate flavors of "Ok So I Cheated Lavender Pound Cake," a semi-homemade masterpiece that combines ease with elegance. This recipe starts with a vanilla or butter-flavored pound cake mix, enhanced with rich melted butter and creamy milk for a decadent texture, and infused with the subtle, floral aroma of dried culinary lavender. The cake is finished with a zesty lavender-lemon icing, made vibrant with a touch of purple food coloring if desired, creating a show-stopping drizzle. Perfect for brunch, tea parties, or an elevated dessert, this pound cake is ready in under an hour and boasts a gourmet flavor profile without the hassle of baking from scratch. Serve it sliced and watch as the delightful combination of fragrant lavender and bright citrus dazzles your guests.
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Recipe Information
Ingredients
- 1 box vanilla or butter-flavored pound cake mix
- 1 cup unsalted butter, melted
- 1 cup milk
- 3 eggs
- 2 tablespoons dried culinary lavender
- 1 cup powdered sugar
- 2 tablespoons lemon juice
- 1 tablespoon milk (for icing)
- 1 drop purple food coloring (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a standard loaf pan or line it with parchment paper for easy removal.
Using a spice grinder or mortar and pestle, grind the dried lavender into a fine powder for a smoother texture and even infusion.
In a large mixing bowl, prepare the pound cake mix according to the package instructions, substituting water with milk and oil with melted butter for a richer flavor.
Once the batter is smooth, fold in the ground lavender, evenly distributing it throughout the batter.
Pour the batter into the prepared loaf pan, spreading it out evenly.
Bake the cake for 45–50 minutes, or until a toothpick inserted into the center comes out clean. Begin checking for doneness at the 45-minute mark to prevent overbaking.
Allow the cake to cool in the pan for about 10 minutes, then transfer it to a cooling rack to cool completely.
While the cake cools, prepare the lavender-lemon icing. In a small bowl, whisk together powdered sugar, lemon juice, milk, and a drop of purple food coloring if desired. Adjust the thickness with more milk or powdered sugar as needed.
Once the cake is completely cool, drizzle the icing over the top and let it set for 15–20 minutes before slicing and serving.
Enjoy your fragrant and elegantly simple 'Ok So I Cheated Lavender Pound Cake'!
Nutrition Facts
Calories |
441 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.2 g | 35% | |
| Saturated Fat | 14.8 g | 74% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 111 mg | 37% | |
| Sodium | 261 mg | 11% | |
| Total Carbohydrate | 45.6 g | 17% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 31.4 g | ||
| Protein | 5.3 g | 11% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 94 mg | 7% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 115 mg | 2% | |
*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.
