Lavender Pound Cake
Make a classic recipe even better. Lavender pound cake made with lavender fresh from your herb garden.
Make this dessert for your next family picnic. You will bring home and empty pan, it will be that popular.
Classic pound cake gets better with the addition of aromatic lavender flowers.
Variations:
I used lavender, since that was the most bountiful aromatic herb in my garden. You could substitute any aromatic herb in this pound cake, with a variety of results.
Consider rose petals, basil leaves, thyme, lemongrass, or any of the mints. I’m eyeballing my chocolate mint plant right now, for a follow up cake.
Make It a Meal:
Serve lavender pound cake as dessert after a family picnic. The main menu can feature such items as: Sour Cream Potato Salad, Red Pepper Salsa, Pea and Peanut Salad, and Taco Grilled Steaks.
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How to Store Lavender Pound Cake:
Refrigerator: wrap tightly and store in refrigerator up to a week.
Freezer: wrap in wax paper, then place in large zip top plastic bags. Freeze up to 2 months. You could pre-slice the cake and wrap two slices together to create individual servings. This makes for easy thaw and serve preparation.
Lavender Pound Cake Recipe
Ingredients:
Flour, baking powder, salt, sugar, butter, eggs, vanilla, milk, and lavender flowers.
I used fresh lavender flowers in this version, but you can easily substitute dried flowers. Remember to change your measurement when using dried herbs. Dried herbs are two to three times more potent than fresh. For this recipe, I would use one tablespoon of dried lavender.
Recipe Directions:
Mix the flour, baking powder and salt together. Beat the eggs, sugar and butter. Add milk and vanilla. Stir in dry ingredients. Add lavender. Bake.
Lavender Pound Cake
Light and aromatic dessert, perfect for summer evenings.
Ingredients
- 3 c Flour
- 1 tsp Baking Powder
- 1/4 tsp Salt
- 2 1./2 c Sugar
- 1 c Butter
- 5 Eggs
- 1 tsp Vanilla
- 1 c Milk
- 1/4 c Lavender Flowers fresh
Instructions
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Preheat oven to 350 degrees Fahrenheit.
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Lightly grease 2 loaf pans or 1 Bundt cake pan.
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Mix flour, baking powder, and salt in a medium bowl. Set aside.
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Beat sugar, butter, eggs, and vanilla in large bowl on high speed.
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Using electric mixer, beat on high for 5 minutes.
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Add dry ingredients alternately with milk. Mixing completely between additions.
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Stir in lavender.
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Pour mixture into greased pans.
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Bake at 350 degrees for 50-60 minutes or until inserted toothpick comes out clean.
Approximate Nutritional Information:
Servings Per Recipe: 12, Amount Per Serving: Calories: 444, Fat: 17g, Cholesterol: 111g, Sodium: 196mg, Carbs: 67g, Protein: 6g
(please remember these are approximate and will vary slightly based on your ingredient selections.)
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