Lemon Lavender Pound Cake
Discover the delightful fusion of tangy lemon and aromatic lavender in this uniquely crafted pound cake, perfect for uplifting any dessert table.
Prep time: 15 minutesCook time: 1 hour 10 minutesServes: 8
Ingredients
1 cup unsalted butter
2 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 tablespoon lemon zest
3 tablespoons fresh lemon juice
1 tablespoon dried culinary lavender
1/2 teaspoon salt
2 cups all-purpose flour
1/2 cup whole milk
1 teaspoon baking powder
Instructions
1. Preheat the oven to 350°F (175°C) and grease a 9x5-inch loaf pan.
2. In a large bowl, cream the butter and sugar until light and fluffy.
3. Beat in the eggs one at a time, followed by the vanilla extract, lemon zest, and lemon juice.
4. In a separate bowl, mix the flour, baking powder, salt, and dried lavender.
5. Gradually combine the dry ingredients with the wet ingredients, alternating with milk, until just blended.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the cake to cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
Storage
Store the pound cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Reheating
Reheat slices in a microwave for 10-15 seconds or enjoy at room temperature.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
