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Barbara in VA

Looks very good to me: REC: Lavender Lemon Pound Cake

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2567 posts
Joined: Dec 15, 2005


Posted to Thread #24371 at 4:19 pm on May 24, 2013

Prep Time: 1 hour, 20 minutes

Cook Time: 40 minutes

Total Time: 2 hours
Yield: One 10-inch Bundt cake

This recipe produces a classic pound cake crumb with its buttery structure, but itís the interplay between the lavender and the lemon that decidedly takes the spotlight.


1 pound (4 sticks) unsalted butter
1/4 cup dried lavender, divided
10 eggs
3 cups sugar, divided
3 1/4 cup cake flour
1/2 teaspoon salt
2 tablespoons grated fresh lemon zest
2 teaspoons vanilla extract
1/2 cup strained fresh lemon juice
2 tablespoons lavender-lemon syrup (see directions below)
1 cup (approximate) powdered sugar

Preheat the oven to 350˚F. Butter and flour a 9 to 10-inch (standard) Bundt type pan.
Melt the butter with 2 tablespoons of the lavender in a small to medium saucepan. Let the mixture steep 10 minutes, then strain, discarding the lavender. Set aside to cool.
Beat the eggs and two cups of the sugar in the bowl of a mixer until thick and pale, about 5 minutes.
Sift together the flour and salt in a bowl. Using a whisk, fold the lemon zest and one-third of the flour mixture into the eggs until thoroughly combined. In two batches fold in the rest of the flour, scraping the bowl as needed. In a separate bowl, whisk 1 cup of the batter with the melted butter and vanilla. Add this to the remaining batter and fold to combine. Pour the batter into the prepared pan and fill to about 2/3rds full. There's likely to be enough batter leftover to fill about 4 cupcake liners to bake simultaneously for a deferred treat (adjust their bake time accordingly). Bake the cake until a toothpick inserted in the middle comes out clean, about 40-45 minutes.
Meanwhile, make the lavender-lemon syrup. Combine the remaining cup of sugar, the lemon juice, 1/2 cup of water and the remaining 3 tablespoons of lavender in a saucepan. Bring the mixture to a simmer and cook until the sugar dissolves and remove from heat. Allow the syrup to steep for an additional 3 to 4 minutes, but no longer. The syrup will take on the slightest blush color of pale lavender.
Transfer the cake to a wire rack positioned over a rimmed sheet pan. With a skewer, poke the cake all over. Brush the top and sides of the cake with almost half the syrup and let cool completely.
For the glaze, in a liquid measuring cup with a pour spout add two strained tablespoons from the remaining syrup. To that add the powdered sugar and whisk together. The mixture will be quite thick at first, but continue to whisk until well blended and smooth. There's room for play here; aim for a pourable drizzle consistency, one that's not too thin so that it all runs off the sides of the cakeóbut thick enough so that the fingers of glaze drape nicely over the sides. If the glaze is too thick, thin it by adding more syrup drops at a time until a desired consistency is reached. Drizzle the glaze onto the cake. If desired, garnish with a sprinkle of dried lavender or sanding sugar for extra pizazz!

Essentially, the recipe is a doubled version for the cake and syrup as it appeared in the LA Times. Their recipe yields a 9x5 inch loaf, therefore, I wanted to be certain I had enough batter to give a nice fill for a bundt pan. Additionally, there will be leftover syrup too. This earthy elixir offers diverse uses, such as a flavoring/sweetener for iced tea, or in a pancake batter (or over the pancakes). Game for a Lavender-Lemon-tini? Break out the vodka and a shaker and garnish with a lemon twist. For best results, stay close to the lavender steep times, otherwise you may end up with a finished product that tastes like soap. With small children in my house, I opted to whisk off the lavender flowers which remain after brushing the cake with the syrupóI could hear it now, "It's icky, there's bugs on the cake...!" I wanted to dress the cake up a bit, so I devised the glaze. On its own, the glaze is a bit tart, but on the cake it's top shelf!


Link: Lavender Lemon Pound Cake

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