Lemon Lavender Pound Cake
Ingredients:
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1/2 cup milk
- 1/4 cup fresh lemon juice
- Zest of 2 lemons
- 2 tablespoons dried lavender buds
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Preparation Steps:
1. Preheat the oven to 350°F (175°C). Grease and flour a loaf pan.
2. In a large bowl, cream together the butter and sugar until light and fluffy.
3. Add the eggs one at a time, mixing well after each addition.
4. In another bowl, whisk together the flour, baking powder, and salt.
5. Gradually add the dry ingredients to the butter mixture, alternating with milk and lemon juice.
6. Stir in the lemon zest and dried lavender.
7. Pour the batter into the prepared loaf pan and smooth the top.
8. Bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean.
9. Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Prep Time: 20 mins | Cooking Time: 70 mins | Total Time: 90 mins
Calories: 320 kcal per serving | Servings: 12 servings
Suggested Pairings:
- Fresh berries
- Lemon glaze drizzle
- Herbal tea
#lemonlavender #poundcake #bakingjoy
Ingredients:
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1/2 cup milk
- 1/4 cup fresh lemon juice
- Zest of 2 lemons
- 2 tablespoons dried lavender buds
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Preparation Steps:
1. Preheat the oven to 350°F (175°C). Grease and flour a loaf pan.
2. In a large bowl, cream together the butter and sugar until light and fluffy.
3. Add the eggs one at a time, mixing well after each addition.
4. In another bowl, whisk together the flour, baking powder, and salt.
5. Gradually add the dry ingredients to the butter mixture, alternating with milk and lemon juice.
6. Stir in the lemon zest and dried lavender.
7. Pour the batter into the prepared loaf pan and smooth the top.
8. Bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean.
9. Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Prep Time: 20 mins | Cooking Time: 70 mins | Total Time: 90 mins
Calories: 320 kcal per serving | Servings: 12 servings
Suggested Pairings:
- Fresh berries
- Lemon glaze drizzle
- Herbal tea
#lemonlavender #poundcake #bakingjoy
Lemon Lavender Pound Cake
Ingredients:
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1/2 cup milk
- 1/4 cup fresh lemon juice
- Zest of 2 lemons
- 2 tablespoons dried lavender buds
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Preparation Steps:
1. Preheat the oven to 350°F (175°C). Grease and flour a loaf pan.
2. In a large bowl, cream together the butter and sugar until light and fluffy.
3. Add the eggs one at a time, mixing well after each addition.
4. In another bowl, whisk together the flour, baking powder, and salt.
5. Gradually add the dry ingredients to the butter mixture, alternating with milk and lemon juice.
6. Stir in the lemon zest and dried lavender.
7. Pour the batter into the prepared loaf pan and smooth the top.
8. Bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean.
9. Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Prep Time: 20 mins | Cooking Time: 70 mins | Total Time: 90 mins
Calories: 320 kcal per serving | Servings: 12 servings
Suggested Pairings:
- Fresh berries
- Lemon glaze drizzle
- Herbal tea
#lemonlavender #poundcake #bakingjoy
