Cooking With Lavender: My Favorite Lavender Pound Cake
Okay, it's also my favorite all-around pound cake recipe. I found it 12 years ago in Southern Living. Prior to that, I didn't make pound cake very often because it seemed to take so long. Creaming butter and sugar until light and fluffy...adding the eggs...one at a time...beating after each...you know what I mean.
So when they printed this oh-so-easy Two Step Pound Cake I loved it. And so did everyone else. Now I make pound cake alot. Alot!
The recipe recommends a heavy-duty stand mixer with a 4-quart bowl because it is a pretty stout batter. I have a Kitchen Aid and it's perfect for this job.
Best of all, I now make this as my Lavender Pound Cake. So good and so easy! You just dump everything in together and mix. Simple.
Lavender Pound Cake
adapted from Southern Living Magazine
4 cups all-purpose flour
3 cups sugar
1 pound butter, softened
3/4 cup milk
6 eggs
2 teaspoons vanilla extract (I use the Monin Lavender Syrup I sell at the Farmer's Market!)
1 1/2 tablespoons culinary lavender (or to taste)
Place the flour, sugar, butter, milk, eggs, and vanilla (or lavender) in a 4 quart bowl. Beat at low speed with a heavy duty electric mixer 1 minute, stopping to scrape down sides. Beat at medium speed 2 minutes. Pour into a greased and floured 10 inch tube ban, or bundt pan.
Bake at 325 degrees for 1 hour and 30 minutes or until a wooden pick inserted in the center comes out clean. Cool in the pan on a wire rack 10 minutes. Remove from pan, cool completely on wire rack.
At this point you can leave the pound cake plain, or add a glaze.
For this particular cake I sliced strawberries into lavender simple syrup, crushing a few to release the juices and letting them sit and steep all day, absorbing all that goodness! The addition of the lavender simple syrup just really takes the berries over the top and is delicious on the cake! (Also wonderful on homemade vanilla ice cream, or with angel food cake!)
Hope you all have a great weekend, wherever you are! It's more cutting, bundling, and planting lavender for me here at the farm! But I love it!
See you soon!
Cathy
So when they printed this oh-so-easy Two Step Pound Cake I loved it. And so did everyone else. Now I make pound cake alot. Alot!
The recipe recommends a heavy-duty stand mixer with a 4-quart bowl because it is a pretty stout batter. I have a Kitchen Aid and it's perfect for this job.
Best of all, I now make this as my Lavender Pound Cake. So good and so easy! You just dump everything in together and mix. Simple.
Lavender Pound Cake
adapted from Southern Living Magazine
4 cups all-purpose flour
3 cups sugar
1 pound butter, softened
3/4 cup milk
6 eggs
2 teaspoons vanilla extract (I use the Monin Lavender Syrup I sell at the Farmer's Market!)
1 1/2 tablespoons culinary lavender (or to taste)
Place the flour, sugar, butter, milk, eggs, and vanilla (or lavender) in a 4 quart bowl. Beat at low speed with a heavy duty electric mixer 1 minute, stopping to scrape down sides. Beat at medium speed 2 minutes. Pour into a greased and floured 10 inch tube ban, or bundt pan.
Bake at 325 degrees for 1 hour and 30 minutes or until a wooden pick inserted in the center comes out clean. Cool in the pan on a wire rack 10 minutes. Remove from pan, cool completely on wire rack.
At this point you can leave the pound cake plain, or add a glaze.
For this particular cake I sliced strawberries into lavender simple syrup, crushing a few to release the juices and letting them sit and steep all day, absorbing all that goodness! The addition of the lavender simple syrup just really takes the berries over the top and is delicious on the cake! (Also wonderful on homemade vanilla ice cream, or with angel food cake!)
Hope you all have a great weekend, wherever you are! It's more cutting, bundling, and planting lavender for me here at the farm! But I love it!
See you soon!
Cathy
Comments
mary x
Thanks Katie! We do like out pound cake!!