If you're a fan of bright citrus flavors with a touch of floral elegance, this Lemon Lavender Sour Cream Pound Cake might just become your new favorite bake. It's a delightful balance of tangy lemon and aromatic lavender, combined with the rich, moist texture of sour cream. Perfect for spring gatherings or a cozy afternoon treat.
The base of this cake is butter, which provides richness and flavor. We’re using unsalted butter to better control the seasoning. Granulated sugar sweetens the cake while also helping to create a fluffy texture when creamed with butter. Sour cream is the secret ingredient here, adding moisture and a slight tang that complements the lemon perfectly.
Our dry base is all-purpose flour, giving the cake structure. Eggs are crucial for binding and adding richness. The stars of our flavor profile are lemon zest and lemon juice, delivering that fresh citrus zing. A hint of culinary lavender adds a floral note that's subtle and sophisticated. Baking soda and salt round off the dry ingredients, ensuring the cake rises well and flavors are balanced. Finally, vanilla extract enhances all the other flavors.
This cake is delightful on its own but can be dressed up with a simple glaze made from powdered sugar and lemon juice for extra zing. Pair it with a scoop of vanilla ice cream or a dollop of whipped cream for added indulgence. It's also lovely served with a pot of Earl Grey tea, which complements the lavender beautifully.
Start by preheating your oven to 325°F. You'll want to give it plenty of time to reach the right temperature, ensuring even baking. Grab your trusty 10-inch bundt pan, and grease it thoroughly before dusting it with flour. This little step will make sure your cake comes out smoothly later.
In a large mixing bowl, cream together the softened butter and sugar until the mixture is light and fluffy. This could take a good 3-5 minutes, but it's worth it for that airy texture. Once that's ready, mix in the sour cream until it's all well combined.
Crack the eggs into the mixture one at a time, beating well after each addition. This helps the eggs incorporate fully and keeps the batter smooth. Stir in the lemon zest, lemon juice, and vanilla extract next, letting those flavors mingle with the base.
In a separate bowl, sift together the flour, baking soda, salt, and lavender. This helps distribute the baking soda and lavender evenly. Gradually add the dry ingredients to the wet mixture, stirring just until everything is combined. Be careful not to overmix, as that can lead to a dense cake.
Pour the batter into your prepared bundt pan, smoothing the top with a spatula to ensure even baking. Pop it into the oven for 70-80 minutes. You'll know it's done when a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for about 15 minutes before turning it out onto a wire rack to cool completely. This prevents it from breaking apart and helps maintain that perfect shape.
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