I made this for a baby shower and used lavender from my herb garden. It was delicious with a glass of pink lemonade. I tied extra bunches of lavender around the napkins so the women could take them home.
The next morning there were a few pieces left over so I toasted them and put put whipped cream on top. I didn't have any, but a nice raspberry sauce would be wonderful too!
Lavender Pound Cake
1 pound unsalted butter
5 eggs
3 cups granulated sugar
1 cup heavy cream
3 cups all-purpose flour, sifted
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon vanilla
1 teaspoon lemon oil (not juice)
2 tablespoons lavender flowers (not stems), fresh or dried
Cream butter and sugar together. Add eggs, one at a time, beating after each egg. Sift flour, baking powder and salt together; add to mix alternately with cream. Add the flavorings and lavender. Stir well. Pour into greased loaf or Bundt pan. Bake at 325 degrees for about an hour, or until a knife inserted in the cake comes out clean.
The next morning there were a few pieces left over so I toasted them and put put whipped cream on top. I didn't have any, but a nice raspberry sauce would be wonderful too!
Lavender Pound Cake
1 pound unsalted butter
5 eggs
3 cups granulated sugar
1 cup heavy cream
3 cups all-purpose flour, sifted
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon vanilla
1 teaspoon lemon oil (not juice)
2 tablespoons lavender flowers (not stems), fresh or dried
Cream butter and sugar together. Add eggs, one at a time, beating after each egg. Sift flour, baking powder and salt together; add to mix alternately with cream. Add the flavorings and lavender. Stir well. Pour into greased loaf or Bundt pan. Bake at 325 degrees for about an hour, or until a knife inserted in the cake comes out clean.
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