Luscious Lavender Pound Cake
Yield: 10 to 12 servings
Everyone loves cream cheese pound cake, this recipe takes it one step further with the exotic and floral-scented lavender flower.
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- 1-1/2 cups unsalted butter, softened
- 8 ounces cream cheese, softened
- 3 cups lavender sugar (see below)
- 6 large eggs
- 4 tablespoons lavender extract (see below)
- 3 cups flour
- 1/8 teaspoon of salt
- Garnish: Powdered sugar
Instructions:Preheat oven to 300 degrees. Beat butter and cream cheese and medium speed until creamy. Add sugar and beat for another 5 minutes, or until the mixture is smooth. Add eggs, one at a time. Add lavender extract. Combine flour and salt and gradually add to butter and egg mixture.
Beat at low speed until well blended. Pour batter into a greased and floured 10" tube pan. Bake for 1 hour and 45 minutes, or until a wooden pick inserted in the center comes out clean. Cool in the pan on a wire rack for 10-15 minutes. Remove from pan to finish cooling. Serve dusted with powdered sugar.
Lavender sugar source:
Lavender extract source: