Lemon Lavender pound cake

I remember as a young child around the age of three my mother always baking chocolate chip cookies with my little sister and brother, it always felt so special when in the kitchen with my mom. That might be why I have always loved baking and trying new recipes. This is a recipe I found in a homesteading book and make usually in the late spring with fresh Lavender.

It has hints of lavender and a delicious lemon glaze that drizzles the top.

and pairs perfectly with morning coffee or tea!

I enjoy an occasional dense pound cake, this pound cake is definitely for the gardeners and farmers and those who love the simplicity of a good ol’ fashion pound cake.

This is the recipe:

1 cup butter softened

1 1/2 cups sugar

3 tsp lemon zest

1 tsp vanilla extract

5 eggs

2 cups all purpose flour

1 1/2 tsp lavender

-preheat oven 325

-grease and flour two loaf pans

-in a large bowl cream butter and sugar, add in lemon zest, lemon juice and vanilla. add eggs. combine well and then add lavender.

-Fold in flour in small amounts until its all combined well but dont over mix.

-pour batter into loaf pan and bake for 45-55 mins at 350 degrees or until knife comes out clean when poked. If your loaf starts to brown to quickly you can cover with a piece of tin foil.

-Allow loafs to cool in pan for about 10 minutes, then remove and finish cooling on wire rack until completely cool.

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