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Lemon and Lavender Pound Cake
Created by: Howcan Team
Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup whole milk
- 2 tablespoons dried culinary lavender
- Zest of 2 lemons
- Juice of 1 lemon
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 325°F. Grease and flour a 9x5 inch loaf pan.
- In a small saucepan, heat the milk and dried lavender over low heat until it is just about to simmer. Remove from heat and let it steep for 10 minutes. Strain the milk to remove the lavender and set aside to cool.
- In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the creamed mixture, alternating with the lavender-infused milk. Mix until just combined.
- Fold in the lemon zest, lemon juice, and vanilla extract until evenly distributed in the batter.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing and serving.
The history of Lemon and Lavender Pound Cake dates back to the 18th century when pound cakes were first made with a pound each of butter, sugar, eggs, and flour. The addition of lemon and lavender to the traditional pound cake recipe brings a refreshing and floral twist to this classic dessert. Renowned chefs like Ina Garten and Martha Stewart have popularized this recipe, infusing it with their own unique touches. The dish has gained popularity in the southern United States, particularly in regions known for their culinary expertise such as Charleston, South Carolina. Today, the best versions of this cake can be found in artisanal bakeries and upscale cafes, where the delicate balance of citrusy lemon and fragrant lavender is expertly achieved. To make the perfect Lemon and Lavender Pound Cake, it's crucial to use fresh, high-quality ingredients, especially organic culinary lavender for its distinct floral aroma. Alternatively, some chefs opt for infusing the cake with lavender syrup for a more intense flavor.
80 min
12
320 calories
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