Lavender Pound Cake

14 ingredients
7 steps

Ingredients

  • 2 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups sugar
  • 1 tablespoon dried lavender
  • 1 cup unsalted butter, softened
  • 2 teaspoons vanilla extract
  • 4 eggs
  • 1 cup sour cream
  • 1/4 cup milk
  • DRIZZLE
  • 1/4 cup water
  • 1 tablespoon dried lavender
  • 3/4 cup confectioners' sugar

Directions

  1. 1
    Heat oven to 350°F Grease and flour two 8 1/2 x 4 1/2 x 2 5/8 - inch loaf pans.
  2. 2
    Mix flour, baking soda and salt in medium-size bowl. Pulse 1/2 cup sugar with the lavender in a food processor until lavender is ground.
  3. 3
    In large bowl, beat butter, lavender-flavoured sugar, remaining 1 1/2 cups sugar and vanilla until fluffy, 3 minutes. Beat in eggs, one at the time. In a small bowl combine sour cream and milk. On a low speed, alternately, beat in flour mixture with sour cream mixture, beginning and ending with the flour. Divide between pans.
  4. 4
    Bake at 350 F for 55 minutes or until tester comes out clean. Cool on rack 10 minutes. Remouve cakes from pans and let cool completely.
  5. 5
    DRIZZLE:
  6. 6
    Microwave water and lavender for 30 seconds on HIGH power. Let stip for 5 minutes. Strain out lavender flowers and discard.
  7. 7
    Once cake is cool, whisk lavender water and the confectioner sugar. Drizzle over both loaves. Slice and serve.

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