Best 2 Lavender Pound Cake Recipes

Indulge in the delightful symphony of flavors and textures that is lavender pound cake, a culinary masterpiece that captivates the senses. This classic cake, elevated with the aromatic essence of lavender, offers a taste of elegance and sophistication. From simple yet satisfying lavender pound cake to variations that incorporate lemon and berries, this collection of recipes caters to diverse preferences. Whether you seek a traditional treat or a burst of vibrant flavors, these recipes will guide you in crafting a heavenly pound cake that will leave a lasting impression on your taste buds.

Here are our top 2 tried and tested recipes!

LAVENDER BUTTERMILK POUND CAKE

Lavender Buttermilk Pound Cake image

I saw a mix for this cake at World Market, and decided I needed to make one for myself. Be sure to get food-grade lavender blossoms. I order mine from MySpiceSage.com. They are very reasonable. A one-ounce bag equals about 2-3 cups in volume.

Provided by Susan Feliciano

Categories Cakes

Time 1h20m

Number Of Ingredients 10

Ingredients

1/2 c butter (1 stick) softened to room temperature, not melted
1 1/2 c sugar
4 eggs
1/2 tsp vanilla
2 c cake flour
1/4 c dry buttermilk powder
1/4 tsp cream of tartar
1/4 tsp salt
3/4 c whole milk or buttermilk
3 Tbsp lavender blossoms (food-grade)

Steps:

1. Preheat oven to 325°F. Grease a 9x5" loaf pan and dust lightly with flour.
2. With an electric mixer, cream the butter well. Then cream in the sugar until fluffy and well blended. Beat eggs in one at a time, beating well after each addition. Add vanilla.
3. Sift together the cake flour, buttermilk powder, cream of tartar, and salt. Add the flour mixture to the creamed mixture a little at a time, alternating with the buttermilk, mixing slowly until thoroughly blended. Fold in lavender blossoms.
4. Spread batter in prepared pan, and bake about 55-60 minutes, until tester or toothpick inserted in center comes out clean.
5. Cool cake 10 minutes in pan, then remove and finish cooling on wire rack.

POUND CAKE WITH BLUEBERRIES AND LAVENDER SYRUP

Pound Cake with Blueberries and Lavender Syrup image

We used dried lavender in this syrup because it gives the syrup a lovely pale hue. Fresh lavender won't lend the same color, but it does give the syrup a more powerful floral flavor.

Categories Cake Herb Dessert Bake Kid-Friendly Blueberry Summer Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates

Yield 6-8 servings

Number Of Ingredients 18

Ingredients

For cake:
2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
2 sticks (1 cup) unsalted butter, softened
1 1/2 cups sugar
3 large eggs, at room temperature for 30 minutes
1 teaspoon finely grated fresh lemon zest
1 teaspoon vanilla
1/2 cup whole milk, at room temperature
For blueberries in syrup:
3/4 cup water
1/2 cup sugar
4 teaspoons dried edible lavender flowers or 2 tablespoons fresh edible lavender flowers
2 teaspoons fresh lemon juice
10 oz blueberries (1 pt)
Special Equipment
9x5x3-inch metal loaf pan

Steps:

Make cake:
Put oven rack in middle position and preheat oven to 350°F. Generously butter and flour loaf pan, knocking out excess flour.
Whisk together flour, baking powder, and salt. Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until light and fluffy, about 3 minutes in a stand mixer or 5 with a handheld. Add eggs 1 at a time, beating well after each addition, then beat in zest and vanilla. Reduce speed to low and add flour mixture and milk alternately in batches, beginning and ending with flour and mixing until just incorporated.
Spoon batter into loaf pan and bake until golden and a wooden pick or skewer inserted in center comes out with crumbs adhering, 1 to 1 1/4 hours. Cool cake in pan on a rack 30 minutes, then invert onto rack and cool completely.
Prepare blueberries in syrup:
Bring water and sugar to a boil in a small saucepan, stirring until sugar is dissolved. Remove from heat and stir in lavender, then steep 30 minutes for dried lavender or 40 minutes for fresh. Pour syrup through a fine-mesh sieve into a bowl, discarding lavender. Stir in lemon juice and blueberries.
Spoon berries and syrup over slices of cake just before serving.

Tips:

Use fresh lavender. Fresh lavender will give your pound cake the most flavor. If you can't find fresh lavender, you can use dried lavender, but be sure to use half the amount.
Don't overmix the batter. Overmixing the batter will make the pound cake tough. Mix just until the ingredients are combined.
Bake the pound cake until a toothpick inserted into the center comes out clean. This will ensure that the pound cake is cooked through.
Let the pound cake cool completely before serving. This will allow the flavors to develop and the cake to set.
Serve the pound cake with fresh lavender or a lavender-infused glaze. This will add a beautiful touch and extra flavor.

Conclusion:

Lavender pound cake is a delicious and elegant dessert that is perfect for any occasion. It's easy to make and can be enjoyed by people of all ages. Follow these tips to make the perfect lavender pound cake: use fresh lavender, don't overmix the batter, bake until a toothpick inserted into the center comes out clean, let the pound cake cool completely before serving, and serve with fresh lavender or a lavender-infused glaze.