Alice’s Southern Style Lemon Lavender Pound Cake

Cake Ingredients:

o   1 cup unsalted butter

o   6 tbs FRESH finely chopped lavender leaves

o   1/4 cup FRESH lemon juice

o   5 large eggs

o   1 1/2 cups sugar

o   1 1/2 cups plus 2 tbs white flour

o   1 tbsp baking powder

o   1/4 tsp salt

o   1 tbs REAL, organic lemon zest

o   2 tsp REAL vanilla extract

 Soak/Glaze Ingredients:

o   3/4 cup FRESH lemon juice: divided into two increments (1/2 cup and 1/4 cup)

o   1 cup powdered sugar

o   1/2 cup heavy whipping cream or half-n-half

o   Fresh lavender leaves -- enough to garnish the cake

Directions:

o   Preheat the oven to 350 deg Fahrenheit.

o   Butter and flour a Bundt cake pan.

o   Melt the butter with lavender in a saucepan. Add the fresh lemon juice and let the mixture steep for 10 minutes. Set aside to cool.

o   Using an electric mixer fitted with whisk attachment, beat the eggs with 1 cup of sugar until thick and pale, (about 5 minutes).

o   Sift the flour and salt in a bowl. Add lemon zest and 1/3 of the flour mixture into the eggs, then using a whisk, fold until thoroughly combined. Fold remaining flour in two batches.

o   In a separate bowl, whisk 1 cup of the batter with the melted batter and the vanilla. Add this to the remaining batter and fold to combine. Pour the batter into the prepared Bundt pan.

o   Bake the cake for 40 to 45 minutes, or until a skewer inserted into the middle of the cake comes out clean.

o   While the cake is baking, make the glaze: Whisk 1/4 cup lemon juice into powdered sugar, then add the cream or half-and-half... (Add more cream, if necessary, to make it less of a paste and more of a glaze).

o    Transfer the cake to a wire rack and let cool completely.

o   Prick holes into the top of the cake and pour 1/2 cup FRESH lemon juice over the top of the cake.

o   Pour glaze over the cake.

o   Garnish the top of the glazed cake with fresh lavender leaves or flowers.

o   Serve.

 

Copyright 2010, Alice C. Dames,  www.alicedames.com.  All rights reserved. 

This recipe cannot be redistributed or published elsewhere without express permission.