LAVENDER POUND CAKE
I made this cake few times already and it is always a success. Easy to do, very refreshing. Brought it to my DH Christmas stuff party and everything was gone. Something different without being weird. I think I got this recipe from Familly Circle magazine few years ago. The recipe makes 2 loves.
Provided by elsokolj
Categories Breads
Time 1h20m
Yield 12 slices, 2 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 350°F Grease and flour two 8 1/2 x 4 1/2 x 2 5/8 - inch loaf pans.
- Mix flour, baking soda and salt in medium-size bowl. Pulse 1/2 cup sugar with the lavender in a food processor until lavender is ground.
- In large bowl, beat butter, lavender-flavoured sugar, remaining 1 1/2 cups sugar and vanilla until fluffy, 3 minutes. Beat in eggs, one at the time. In a small bowl combine sour cream and milk. On a low speed, alternately, beat in flour mixture with sour cream mixture, beginning and ending with the flour. Divide between pans.
- Bake at 350 F for 55 minutes or until tester comes out clean. Cool on rack 10 minutes. Remouve cakes from pans and let cool completely.
- DRIZZLE:.
- Microwave water and lavender for 30 seconds on HIGH power. Let stip for 5 minutes. Strain out lavender flowers and discard.
- Once cake is cool, whisk lavender water and the confectioner sugar. Drizzle over both loaves. Slice and serve.
Nutrition Facts : Calories 2756.3, Fat 128.8, SaturatedFat 77.3, Cholesterol 721.9, Sodium 1128.9, Carbohydrate 371.7, Fiber 4.2, Sugar 245.8, Protein 34.3
LAVENDER POUND CAKE II
This recipe comes from the Sawmill Lavender Farm in Oregon. I like to serve the pound cake in the summertime with a pitcher of iced tea that includes lemon verbena leaves!
Provided by COOKGIRl
Categories Dessert
Time 1h10m
Yield 1 cake
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees.
- Grease bundt pan. Cream butter and sugar gradually until fluffy.
- Add flour slowly to creamed mixture. Blend well.
- Add lavender. Then add eggs one at a time until well mixed.
- Pour into prepared pan and bake for 30 minutes.
- Cover top with aluminum foil and bake another 30 minutes or until golden and a toothpick inserted in cake comes out clean.
- Cool in pan for 10 minutes then remove from bundt pan and cool on wire rack. Once cooled, invert bundt pan onto serving platter or cake pan. Garnish with fresh lavender stems if desired.
- I like to serve this pound cake with real vanilla ice cream!
- * NOTE: I tested using 3 tablespoons of lavender one time in this recipe and I wouldn't recommend it.
Nutrition Facts : Calories 4453.1, Fat 211.4, SaturatedFat 124.7, Cholesterol 1545.5, Sodium 380, Carbohydrate 592.8, Fiber 6.8, Sugar 402.4, Protein 59.2
LAVENDER POUND CAKE
You can ice with my recipe for lavender icing! You all have just got to grow lavender! This is a cake that is on the dry side but very good if you want go ahead and pour some of this (OPTIONAL)syrup on it Moisten & Flavor the Cake With This Simple Syrup recipe #132244. You have your choice of flavors but I would go with the lavender!
Provided by Rita1652
Categories Dessert
Time 1h5m
Yield 1 cake
Number Of Ingredients 8
Steps:
- Pre-heat oven to 350 degrees.
- Butter and lightly flour a 13x9x2" baking pan.
- In a mixer, cream butter and sugar until light and fluffy.
- Beat in egg yolks one at a time.
- On low speed, add cake flour alternately with milk.
- Beat in baking powder and vanilla.
- Beat in lavender flowers.
- Pour into prepared pan and bake for 50 minutes at 350 degrees, until cake tester inserted in center comes out clean.
- Cool in pan for 15 minutes, then turn out on to a pretty platter and cool completely.
Nutrition Facts : Calories 5025.8, Fat 224.2, SaturatedFat 132.5, Cholesterol 1780.9, Sodium 929.6, Carbohydrate 692, Fiber 8.2, Sugar 302.5, Protein 65.4
ALMOND LAVENDER CAKE
This eye-catching, moist lavender cake has a terrific buttery texture and a lovely flavor. It's a top-notch example of a great lavender recipe. -Lillian K. Julow, Gainesville, Florida
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. Grease a 10-in. fluted tube pan and sprinkle with sugar; set aside. Place 1/2 cup sugar, almonds and 1 tablespoon lavender in a food processor; cover and process until finely ground., In a large bowl, cream butter and remaining sugar until light and fluffy; beat in almond mixture until combined. Add eggs, one at a time, beating well after each addition. Beat in vanilla., In a small bowl, combine sour cream and half-and-half. Combine the flour, baking soda and salt; add to the creamed mixture alternately with sour cream mixture, beating well after each addition., Pour into prepared pan. Bake for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., For drizzle, in a small bowl, combine water and remaining lavender. Cover and steep for 5 minutes. Strain, discarding lavender. In another small bowl, combine confectioners' sugar and enough infused water to achieve desired consistency; drizzle over cake. Garnish with additional lavender if desired.
Nutrition Facts : Calories 493 calories, Fat 23g fat (13g saturated fat), Cholesterol 126mg cholesterol, Sodium 291mg sodium, Carbohydrate 65g carbohydrate (44g sugars, Fiber 1g fiber), Protein 7g protein.
LAVENDER POUND CAKE
This cake is a traditional twist to a traditional English pound cake! Lavender is one of my favourite scents - and it works as a flavour too. This recipe is from Beauty Mark.
Provided by kolibri
Categories Dessert
Time 1h20m
Yield 1 cake
Number Of Ingredients 8
Steps:
- Shift together flour and baking powder, set aside.
- In a large bowl cream butter, add lavender, sugar and lemon zest. Continue beating until light in colour and texture.
- Add eggs, one at a time, beating througly after each one.
- Add half of the flour, mix, add milk.
- Fold in the remaining flour, transfer the mixture into a greased and lined 8x4x2 1/2 pan.
- Bake at 325 F for 1 hour, cool on wire rack.
Nutrition Facts : Calories 3768.8, Fat 210.8, SaturatedFat 125.9, Cholesterol 1351.1, Sodium 733.4, Carbohydrate 422.5, Fiber 4.9, Sugar 202.4, Protein 53.6
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