Lemon Lavender Pound Cake Food

LAVENDER-LEMON POUND CAKE

Steps:

• Preheat the oven to 350 degrees F. Butter and flour a 9 to 10-inch bundt pan.
• Melt the butter with 2 tablespoons of dried lavender in a small saucepan. Off the heat and let mixture steep for 10 minutes; strain and set aside to cool.
• In a large mixing bowl (use a stand mixer or a hand held one) beat together the eggs and 2 cups of sugar until thick and pale, about 5 minutes.
• Sift together the flour and salt in a bowl.
• Fold the lemon zest and one-third of the flour mixture into the eggs until thoroughly combined. Gradually fold in the remaining flour, in two batches, scraping the bowl as needed.
• In a separate bowl, whisk 1 cup of the batter with the melted butter and vanilla. Add this to the remaining batter and fold to combine.
• Pour the batter into the prepared pan and fill to about 2/3rds full. (Use any remaining batter to make about 4 cupcakes). Bake cake until a skewer inserted in the middle comes out clean, about 50 minutes.
• Transfer the cake to a wire rack and let cool completely.
• Meanwhile, make the lavender-lemon syrup.:.
• Combine sugar, water, lemon juice and 3 tablespoons of dried lavender in a saucepan.
• Bring the mixture to a simmer and cook until the sugar dissolves. Remove from heat and let steep for 3-4 minutes. The syrup will take on the slightest blush color of pale lavender.
• Position the cake on a wire rack over a rimmed sheet pan. With a fork or skewer, poke the cake all over. Brush the top and sides of the cake with almost half the syrup and let cool completely.
• For the glaze:.
• In a measuring cup with a pour spout add 2 strained tablespoons of the remaining syrup. Gradually whisk in the powdered sugar to the desired consistency, and continue to whisk until blended and smooth. Add a few drops of syrup at a time to adjust consistency, as needed.
• Drizzle the glaze onto the cake, and garnish with a sprinkle of dried lavender flowers or crystallized sugar for extra pizazz! If you like, serve cake slices with a scoop of Lemon Verbena Sorbet on the side, studded with a sliver of candied ginger.

LEMON LAVENDER POUND CAKE

Steps:

• Gather the ingredients.
• Preheat oven to 325 F. Grease and flour a 12-cup Bundt cake pan .
• Cream butter with granulated sugar until light. Beat in eggs, one at a time, beating well after each addition.
• Combine the flour, baking soda, and salt. Add about 1/3 of the flour mixture to the creamed mixture, along with half of the sour cream. Beat until well blended.
• Repeat with another 1/3 of the flour mixture and the remaining sour cream, scraping the sides of the bowl a few times. Beat in the remaining flour mixture until smooth and well blended.
• Fold in the 1 1/2 tablespoons of dried lavender flowers and the juice and zest of 2 lemons. Spoon into the prepared baking pan.
• Bake for 50 to 60 minutes, until a toothpick inserted in center comes out clean.
• Gather the ingredients.
• Heat lemon juice (juice of 1 lemon) and 2 teaspoons lavender flowers in the microwave or on the stovetop. (Note: Heat just until hot to bring out the lavender flavor a bit.)
• Strain out flowers; set juice aside and discard the flowers.
• In a bowl, combine the confectioners' sugar, hot lemon juice, and enough hot water to make a good drizzling consistency.
• Drizzle over the cooled (can be slightly warm) cake.
• Serve and enjoy!

LAVENDER POUND CAKE

Steps:

• Shift together flour and baking powder, set aside.
• In a large bowl cream butter, add lavender, sugar and lemon zest. Continue beating until light in colour and texture.
• Add eggs, one at a time, beating througly after each one.
• Add half of the flour, mix, add milk.
• Fold in the remaining flour, transfer the mixture into a greased and lined 8x4x2 1/2 pan.
• Bake at 325 F for 1 hour, cool on wire rack.