Ingrédients pour Garden Lavender Pound Cake
- 2 1/4 cups granulated sugar
- 1-2 tablespoons dried culinary lavender blossoms
- 4 large eggs
- 1 cup + 1 tablespoon unsalted butter
- 1 cup sour cream
- 3 cups all-purpose flour
- 4 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- Lemon, Rind Of
- 2 cups powdered sugar
- 2-3 tablespoons lemon juice
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Garden Lavender Pound Cake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Comment préparer Garden Lavender Pound Cake
- Preheat oven to 325°F (160°C). Grease and flour two 8x4 inch loaf pans.
- Create lavender sugar: In a spice grinder or food processor, combine 1/2 cup granulated sugar with 1-2 tablespoons dried culinary lavender blossoms. Pulse until finely ground. Set aside.
- Whisk together dry ingredients: In a medium bowl, whisk together 3 cups all-purpose flour, 4 teaspoons baking powder, 1 teaspoon baking soda, and 1 teaspoon salt. Set aside.
- Cream butter and sugar: In a large bowl, cream together 1 cup (2 sticks) unsalted butter, 1 3/4 cups granulated sugar, and 1 teaspoon vanilla extract using an electric mixer on high speed until light and fluffy (about 4 minutes). Scrape down the sides of the bowl frequently.
- Add eggs: Add 4 large eggs one at a time, beating for 30 seconds after each addition.
- Combine wet and dry ingredients: Gradually add the dry ingredients and 1 cup sour cream to the butter mixture, alternating between the two and beginning and ending with the dry ingredients. Beat on low speed after each addition until just combined.
- Stir in lemon zest: Stir in the zest of 1 lemon.
- Bake: Pour batter evenly into the prepared loaf pans. Bake for 45-55 minutes, or until a wooden skewer inserted into the center comes out clean.
- Cool: Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
- Make the glaze: In a small bowl, whisk together 2 cups powdered sugar, 1 tablespoon melted unsalted butter, and 2-3 tablespoons lemon juice until a pourable glaze forms.
- Glaze the cake: Drizzle the glaze over the cooled cakes, allowing some to drip down the sides.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
53g
Fat
31g
Carbs
7g
