Meyer Lemon-Lavender Pound Cake

I was perusing through one of my favorite baking blogs – Desserts for Breakfast – and I came across this beautiful dessert.

I had no intention of adding new items to my baking agenda, but I just couldn’t resist. Anything with Lavender will immediately climb to the top of my list. It’s one of my all-time favorite herbs and scents in the world.  I love lathering Lavender lotion from head to toe, lighting Lavender-scented candles all over our house, scrubbing my hands with Lavender soap, and I especially love it in sweets and honey. So when I saw this combo of Lemon + Lavender + Pound Cake, I knew I had to give it a try.

This sounded so special that I decided to forgo the red dessert varieties this year and make it for Valentine’s.

Not only was it simple to make, it gave off the most delicious aroma while it was baking. It made me feel like I was sitting in a Lavender field somewhere in Provence instead of an apt. in NY! And the best part of it all? It tastes even better than it smells. True story. It has been permanently added to my ‘repeat’ list.

Here for your baking pleasure is my Valentine’s dessert for 2012. Please don’t limit it to holidays, this is absolutely perfect for any special occasion. So bake away, my friends, bake away.  And thank you, Desserts for Breakfast, for a wonderful addition to our repertoire!

Keep scrolling down for recipe.

Ingredients (Recipe courtesy of Desserts for Breakfast)

makes 2 loaves

~ 1/3 cup milk
~ 6 large eggs
~ 1 1/2 Tbspn fresh lemon juice
~ 1 Tbspn vanilla
~ 3 cups AP flour
~ 1 1/2 cups sugar
~ 1 1/2 tspn baking powder
~ 1/2 tspn salt
~ 2 Tbspn freshly grated lemon zest
~ 1 2/3 cup butter, softened
~ 1/3 cup dried lavender flowers

1. Preheat oven to 350 degrees F.  Butter and flour the sides and bottoms of two loaf pans.  Set aside.
2. In a bowl, combine milk, eggs, lemon juice, and vanilla.  Whisk until combined.
3. In the bowl of a mixer, combine flour, sugar, baking powder, salt, and freshly grated lemon zest.  Mix to combine.
4. Add the softened butter to the flour mixture.  Cream for 2-3 minutes until fluffy.
5. Gradually add the milk mixture in 2-3 parts, mixing thoroughly for about 30 seconds to 1 minute before each addition.
6. Mix in lavender flowers until evenly distributed through the batter.  Be careful not to overmix.
7. Divide the batter into the two prepared loaf pans.
8. Bake in oven for ~30-35 minutes.  When the tops are about to crack, score the tops in one line with a sharp, oiled knife to create an even crack.  Then, place an oiled piece of foil on top of the cakes, oil side down.  Continue to bake for 25-30 minutes (for a total baking time of ~55-60 minutes).
9. When a toothpick removed from the center of the cake comes out clean, the cakes are done.  Remove from oven and let cool for 10 minutes on a rack before turning the cakes out.  Let cool completely.

1/2 cup powdered sugar
juice of 1 lemon
zest of 1 lemon
sliced almonds, optional

1. Mix together the powdered sugar and the lemon juice.
2. Add in the lemon zest.  Mix until combined.
3. Pour the glaze over the pound cakes.
4. Immediately top with a sprinkling of sliced almonds, if using.  Let dry.

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