Lavender Pound Cake Recipe
Lavender Pound Cake Recipe
This lavender pound cake has a rich, buttery texture with a subtle floral twist from dried culinary lavender. Perfect for afternoon tea or gifting, it’s moist, fragrant, and elegant.
Lavender Pound Cake Recipe
Ingredients
- 4 eggs
- 1 cup unsalted butter (226g), room temperature
- 1 cup sugar (200g)
- 1½ cups all-purpose flour (180g)
- ½ cup sour cream (120ml)
- 1 teaspoon salt
- 2 tablespoons vanilla extract (optional)
- ½ teaspoon baking powder
- 1 teaspoon dried culinary lavender buds
Prep Time: 20 mins | Bake Time: 40 mins | Servings: 10–12 slices
Directions
- Preheat oven to 350°F (175°C). Butter and flour a 9×5 inch loaf pan.
- Whisk together flour, salt, baking powder, and lavender. Set aside.
- Cream butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Mix in sour cream and vanilla.
- Fold in flour mixture until just combined.
- Transfer to loaf pan, smooth top, and bake for 40 minutes or until a skewer comes out clean.
- Cool in the pan for 10 minutes, then remove and cool completely on a wire rack.
🍰 Serving Tips
- Serve slices with a light dusting of powdered sugar or a drizzle of lavender glaze.
- Pair with a cup of Earl Grey tea or your favorite herbal tea for a perfect afternoon treat.
- Add fresh lavender sprigs or edible flowers as a decorative garnish.
🧂 Storage & Make-Ahead
Store the pound cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly and freeze for up to 1 month. Thaw at room temperature before serving.
❓ FAQs
Q: Can I use dried lavender instead of fresh?
Yes, dried culinary lavender works well. Use about half the amount compared to fresh to avoid overpowering the flavor.
Q: Can I make this cake dairy-free?
Yes, substitute butter with an equal amount of coconut oil or dairy-free margarine, though texture and flavor may slightly change.
Q: Can I use gluten-free flour?
Yes, replace the flour with a 1:1 gluten-free baking blend for a gluten-free version.
Adapted from a recipe by John Kanell, Preppy Kitchen.