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Lavender
Pound Cake
I like to try to keep a cake on hand at all times to spoil unexpected
visitors or to have something a little special for afternoon tea.
This lavender pound cake is great for keeping around because it stores
for several days in a good cake keeper, and will even get better with
age. The herbal lavender flavor pairs exceptionally well with a
good cup of tea.
Lavender Pound Cake
Makes enough batter for one 12 cup
Bundt pan
1 pound unsalted butter, at room
temperature
1 pound granulated sugar
9 eggs
15 ounces all purpose flour
1/2 teaspoon salt
1 tablespoon dried lavender flowers
Grease a 12 cup Bundt pan with pan spray
and preheat the oven to 325F.
In the bowl of an electric mixer, beat
the butter and sugar until light and fluffy. Beat in the eggs, one at
a time.
Sift together the flour and the salt.
Add the lavender and combine well so there are no clumps of flowers.
Add the flour mixture to butter mixture in three stages and mix on low speed
until thoroughly blended.
Pour the batter into the prepared pan
and bake for approximately 1 hour, or until baked through.
Remove from the pan immediately and
leave on a rack to cool. I prefer my pound cakes somewhat moist, so if
you wish you can move the cake to your cake dome while the cake is still
slightly warm to the touch to prevent it from drying out. Some
additional moisture may condense on the lid of the dome, simply remove the
lid and dry with a clean towel before replacing the dome.
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