Garden Lavender Pound Cake Recipe
Description: This Garden Lavender Pound Cake is a delightful treat infused with the subtle essence of lavender and lemon. Perfect for gatherings and special occasions, this recipe yields two moist and flavorful cakes that are sure to impress. Follow these detailed instructions to create a dessert that will add a touch of elegance to any occasion.
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Ingredients:
- 1/2 cup granulated sugar
- 1 to 2 tablespoons dried lavender blossoms
- 4 large eggs
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- 1 cup sour cream
- 1 cup powdered sugar
- 1 tablespoon unsalted butter, melted
- 1 to 2 tablespoons lemon juice (adjust for glaze consistency)
Instructions:
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Preheat the Oven:
- Begin by preheating your oven to 325°F (165°C). Prepare two 8-inch loaf pans by greasing and flouring them thoroughly to ensure the cakes release easily after baking.
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Prepare Lavender Sugar:
- In a spice grinder or food processor, combine 1/2 cup of granulated sugar with 1 to 2 tablespoons of dried lavender blossoms. Process until the lavender is finely ground and well incorporated with the sugar. Set aside this aromatic lavender sugar mixture.
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Mix Dry Ingredients:
- In a medium-sized bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This dry mixture will help give the cake its structure and rise. Set the bowl aside.
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Cream Butter and Sugar:
- In a large mixing bowl, beat together the lavender sugar mixture, 1 cup of softened butter, 3/4 cup granulated sugar, and vanilla extract. Use a hand mixer or stand mixer on high speed to cream these ingredients until the mixture is light and fluffy. This process should take about 4 minutes, and remember to scrape down the sides of the bowl frequently to ensure an even texture.
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Incorporate Eggs:
- Add the eggs to the creamed mixture one at a time. Beat each egg for about 30 seconds before adding the next. This gradual addition ensures that each egg is fully incorporated, contributing to a smooth batter.
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Combine Dry and Wet Ingredients:
- Alternately add the flour mixture and sour cream to the butter mixture. Begin with a portion of the flour mixture, followed by some sour cream, and continue this process until all ingredients are just combined. Mix on low speed to avoid overworking the batter, which can affect the cake’s texture. The batter will be thick.
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Add Lemon Zest:
- Stir in the zest of one lemon to infuse the cake with a fresh citrus flavor. Mix until the zest is evenly distributed throughout the batter.
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Pour Batter into Pans:
- Divide the batter evenly between the two prepared loaf pans. Smooth the tops with a spatula to ensure an even rise during baking.
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Bake the Cakes:
- Place the loaf pans in the preheated oven and bake for approximately 45 minutes, or until a toothpick inserted into the center of the cakes comes out clean. The cakes should be golden brown and firm to the touch.
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Cool the Cakes:
- Allow the cakes to cool in the pans on a wire rack for about 10 minutes. After this initial cooling period, carefully remove the cakes from the pans and let them cool completely on the rack.
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Prepare Lemon Glaze:
- In a small bowl, whisk together 1 cup of powdered sugar with 1 tablespoon of melted butter. Gradually add lemon juice, a little at a time, until the glaze reaches a drizzling consistency.
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Glaze the Cakes:
- Once the cakes are completely cool, spoon the lemon glaze over the top of each cake. Allow the glaze to drizzle down the sides for an attractive finish.
Servings: This recipe yields 2 delicious cakes, each capable of serving about 12 people, making it perfect for sharing with friends and family.
Enjoy your Garden Lavender Pound Cake, a treat that’s as beautiful as it is delicious! 🌸🍰
