Lavender-Lemon Pound Cake Recipe

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Lavender-Lemon Pound Cake
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Ingredients
14
Count
Nutrition
1543
Calories
Total time
85
Minutes
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Ingredients:

Directions:

  1. Preheat the oven to 350 degrees F. Butter and flour a 9 to 10-inch bundt pan.
  2. Melt the butter with 2 tablespoons of dried lavender in a small saucepan. Off the heat and let mixture steep for 10 minutes; strain and set aside to cool.
  3. In a large mixing bowl (use a stand mixer or a hand held one) beat together the eggs and 2 cups of sugar until thick and pale, about 5 minutes.
  4. Sift together the flour and salt in a bowl.
  5. Fold the lemon zest and one-third of the flour mixture into the eggs until thoroughly combined. Gradually fold in the remaining flour, in two batches, scraping the bowl as needed.
  6. 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.
  7. Pour the batter into the prepared pan and fill to about 2/3rds full. (Use any remaining batter to make about 4 cupcakes). Bake cake until a skewer inserted in the middle comes out clean, about 50 minutes.
  8. Transfer the cake to a wire rack and let cool completely.
  9. Meanwhile, make the lavender-lemon syrup.:.
  10. Combine sugar, water, lemon juice and 3 tablespoons of dried lavender in a saucepan.
  11. Bring the mixture to a simmer and cook until the sugar dissolves. Remove from heat and let steep for 3-4 minutes. The syrup will take on the slightest blush color of pale lavender.
  12. Position the cake on a wire rack over a rimmed sheet pan. With a fork or skewer, poke the cake all over. Brush the top and sides of the cake with almost half the syrup and let cool completely.
  13. For the glaze:.
  14. In a measuring cup with a pour spout add 2 strained tablespoons of the remaining syrup. Gradually whisk in the powdered sugar to the desired consistency, and continue to whisk until blended and smooth. Add a few drops of syrup at a time to adjust consistency, as needed.
  15. Drizzle the glaze onto the cake, and garnish with a sprinkle of dried lavender flowers or crystallized sugar for extra pizazz! If you like, serve cake slices with a scoop of Lemon Verbena Sorbet on the side, studded with a sliver of candied ginger.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1542.83 Kcal (6460 kJ)
Calories from fat 785.72 Kcal
% Daily Value*
Total Fat 87.3g 134%
Cholesterol 435.48mg 145%
Sodium 841.14mg 35%
Potassium 1165.86mg 25%
Total Carbs 173.91g 58%
Sugars 93.75g 375%
Dietary Fiber 1.48g 6%
Protein 20.13g 40%
Vitamin C 15.9mg 26%
Vitamin A 0.8mg 25%
Iron 6.7mg 37%
Calcium 103mg 10%
Amount Per 100 g
Calories 347.88 Kcal (1457 kJ)
Calories from fat 177.17 Kcal
% Daily Value*
Total Fat 19.69g 134%
Cholesterol 98.19mg 145%
Sodium 189.66mg 35%
Potassium 262.88mg 25%
Total Carbs 39.21g 58%
Sugars 21.14g 375%
Dietary Fiber 0.33g 6%
Protein 4.54g 40%
Vitamin C 3.6mg 26%
Vitamin A 0.2mg 25%
Iron 1.5mg 37%
Calcium 23.2mg 10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 37.8
    Points
  • 43
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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