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Lavender Lemon Pound Cake

Top this cake with blueberries and lavender syrup for a spring dessert that is as delectable as it is delightful.

Lavender Lemon Pound Cake
Photo by Rhoda Peacher
  • 2 sticks butter, room temperature
  • 3 cups sugar
  • 6 eggs
  • 3 cups flour
  • Pinch of salt
  • 1 T. lemon zest
  • 1 tsp. dried lavender blossoms
  • 1/2 tsp. baking powder
  • 1 cup heavy cream
  • 1 cup milk
Preheat oven to 325 degrees F.  In a large loaf pan, grease and flour bottom and sides generously.

Sift flour, baking powder, salt, zest and lavender together; set aside. Cream butter and sugar together. Add eggs one at a time, beating well after each addition. Add the dry ingredients one third at a time, incorporating well. Pour into pan and bake for 1 hour and 15 minutes or until done. Place on rack and cool completely.

Remove from pan using a knife around the edges. Serve with blueberries and lavender syrup.

Recipe courtesy Teena Louise Vannucci-Downs.

Get more lavender recipes!

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Lavender Lemon Pound Cake

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Reader Comments
Your instructions don't say anything about adding the cream and milk. I suppose they go in after the eggs?
Linda, Adena, OH
Posted: 8/1/2010 8:50:53 PM
I've always wanted to try to cook with lavendar, and this looks like a perfect starting place!
julie, Social Springs Community, LA
Posted: 6/9/2010 5:17:04 AM
Simply delicious!!!
Bridgette, LeBeau, LA
Posted: 6/8/2010 1:49:24 PM
can't imagine what lavendar would taste like. also, do you use just the petals or the whole blossom? need more specifics. still, i would like to try it.
rhonda, turlock, CA
Posted: 6/1/2010 7:53:06 AM
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