Directions:
- 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
| Amount Per 1 Serving | |||
| Calories | 337.99 Kcal (1415 kJ) | ||
| Calories from fat | 77.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.62g | 13% | |
|---|---|---|---|
| Cholesterol | 81.84mg | 27% | |
| Sodium | 804.18mg | 34% | |
| Potassium | 112.19mg | 2% | |
| Total Carbs | 58.97g | 20% | |
| Sugars | 27.78g | 111% | |
| Dietary Fiber | 3.54g | 14% | |
| Protein | 6.87g | 14% | |
| Vitamin C | 0.2mg | 0% | |
| Iron | 2.3mg | 13% | |
| Calcium | 114.9mg | 11% | |
| Amount Per 100 g | |||
| Calories | 284.13 Kcal (1190 kJ) | ||
| Calories from fat | 65.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.24g | 13% | |
|---|---|---|---|
| Cholesterol | 68.8mg | 27% | |
| Sodium | 676.04mg | 34% | |
| Potassium | 94.31mg | 2% | |
| Total Carbs | 49.57g | 20% | |
| Sugars | 23.35g | 111% | |
| Dietary Fiber | 2.98g | 14% | |
| Protein | 5.78g | 14% | |
| Vitamin C | 0.2mg | 0% | |
| Iron | 2mg | 13% | |
| Calcium | 96.6mg | 11% | |
* 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.
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