Luscious Lavender Pound Cake
By Yankee Magazine|Jul 30 2003|
Everyone loves cream cheese pound cake, this recipe takes it one step further with the exotic and floral-scented lavender flower.
Yield
10 to 12 servings
Ingredients
1-1/2 cups unsalted butter, softened
8 ounces cream cheese, softened
3 cups lavender sugar (see below)
6 large eggs
4 tablespoons lavender extract (see below)
3 cups flour
1/8 teaspoon of salt
Garnish: Powdered sugar
Instructions
Preheat oven to 300 degrees. Beat butter and cream cheese and medium speed until creamy. Add sugar and beat for another 5 minutes, or until the mixture is smooth. Add eggs, one at a time. Add lavender extract. Combine flour and salt and gradually add to butter and egg mixture.
Beat at low speed until well blended. Pour batter into a greased and floured 10″ tube pan. Bake for 1 hour and 45 minutes, or until a wooden pick inserted in the center comes out clean. Cool in the pan on a wire rack for 10-15 minutes. Remove from pan to finish cooling. Serve dusted with powdered sugar.
Lavender sugar source:
http://www.lavenderlovers.com/lavender_master
/products/culinary/culinary_sugar.html
Lavender extract source:
http://www.lavenderlovers.com/lavender_master
/recipes/lavender_extract.html
