Lemon Lavender Sour Cream Pound Cake
A delightful twist on the traditional pound cake, infused with the vibrant flavors of lemon and lavender, offering a moist and aromatic dessert experience.
Prep time: 15 minutesCook time: 1 hour 20 minutesServes: 12
Ingredients
1 cup unsalted butter, softened
2 cups granulated sugar
1 cup sour cream
3 cups all-purpose flour
6 large eggs
1 tablespoon lemon zest
1 tablespoon lemon juice
1/2 teaspoon culinary lavender
1/4 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon vanilla extract
Instructions
1. Preheat the oven to 325°F. Grease and flour a 10-inch bundt pan.
2. In a large bowl, cream the butter and sugar together until light and fluffy.
3. Mix in the sour cream until well combined.
4. Add eggs one at a time, beating well after each addition.
5. Stir in lemon zest, lemon juice, and vanilla extract.
6. In a separate bowl, sift together the flour, baking soda, salt, and lavender.
7. Gradually add dry ingredients to the wet mixture, mixing just until combined.
8. Pour the batter into the prepared bundt pan and smooth the top.
9. Bake for 70-80 minutes, or until a toothpick inserted in the center comes out clean.
10. Cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely.
Storage
Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Reheating
To reheat, place slices in a microwave for 10-15 seconds on medium power 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.
