Zutaten für Lavender Pound Cake
- Cake Flour
- 2 teaspoons baking powder
- Unsalted Butter
- Dried Lavender Blossoms
- 1 1/2 cups (300g) granulated sugar
- 1 tablespoon lemon zest
- 4 large eggs
- 1/2 cup (120ml) milk
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Zubereitung von Lavender Pound Cake
- Preheat oven to 325°F (160°C). Grease and flour an 8x4x2 1/2 inch loaf pan.
- Whisk together 2 cups (250g) all-purpose flour and 2 teaspoons baking powder. Set aside.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 1/2 cups (300g) granulated sugar until light and fluffy. Add 2 tablespoons dried culinary lavender and 1 tablespoon lemon zest. Beat until well combined.
- Beat in 4 large eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together 1/2 cup (120ml) milk.
- Gradually add half of the dry ingredients to the wet ingredients, mixing until just combined. Pour in the milk and mix until incorporated.
- Gently fold in the remaining dry ingredients until just combined. Be careful not to overmix.
- Pour batter into the prepared loaf pan and bake for 60-70 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
30 g
Sugar
809g
Fat
629g
Carbs
140g
