lavender Sour Cream pound cake
- Prep: 15 minutes
- Cook: 60-70 minutes
- Serves: 10 - 12 slices
- Yield: 1 9x5 Loaf Pan
Use culinary-grade lavender sourced from local Idaho lavender farms for the best flavor and aroma. Opting for full-fat sour cream ensures a moist and tender crumb. If you prefer a sweeter cake, increase the amount of granulated sugar in the batter or the glaze to suit your taste.
Categorized: Desserts
Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 2 tablespoons dried culinary lavender buds
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs, room temperature
- 1 cup sour cream
- 1 tablespoon fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
Lavender Glaze (Optional):
- 1 cup powdered sugar
- 2-3 tablespoons lemon juice
- 1 teaspoon dried culinary lavender buds, finely ground
Featured Idaho Produce
Steps
Preheat your oven to 325°F (160°C). Grease and flour a 9×5 inch loaf pan or line it with parchment paper.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and dried lavender buds. Set aside.
In a large bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy.
Beat in the eggs one at a time, mixing well after each addition.Mix in the sour cream, fresh lemon juice, lemon zest, and vanilla extract until well combined.
Gradually add the dry flour mixture to the wet ingredients, mixing until just combined. Be careful not to overmix.
Pour the batter into the prepared loaf pan, spreading it evenly with a spatula.Bake for 60-70 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 10-15 minutes, then transfer it to a wire rack to cool completely. If desired, prepare the lavender glaze by whisking together powdered sugar, lemon juice, and finely ground dried lavender buds. Drizzle over the cooled cake.
