To say I have a love affair with putting citrus in my baked goods, would be putting it mildly. I generally feel that there are few things that aren't improved by bit a fresh zest, and this poundcake definitely falls into the better zesty category. With some added flavor from honey and aromatics from the inclusion of lavender buds, this is the perfect spring dessert. Not too sweet, with an excellent crumb, and easy to transport to your next picnic.
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Lemon Lavender Poundcake
- 3 large eggs -room temperature
- 3 Tbl milk
- 1 1/2 tsp vanilla
- 1 1/2 cups cake flour (or 1 cup + 5 Tbl all purpose flour + 3 Tbl cornstarch)
- 3/4 cup granulated sugar
- Zest of one lemon
- 3/4 tsp baking powder
- 1/4 tsp salt
- 13 Tbl (1 stick + 5 Tbl) unsalted butter - room temperature
- Confectioner's sugar (less than a cup)
Lavender Lemon Syrup
- 1/4 cup fresh lemon juice
- 4 Tbl honey
- 2 Tbl granulated sugar
- 1 tsp dried lavender buds
Make lavender lemon syrup by combining sugar, lemon juice, and honey in a small pan over medium heat and stirring until sugars are dissolved. Pour syrup over lavender buds in a heat proof container and cover. Set aside.
Preheat oven to 350 Degrees Fahrenheit. Grease and flour a 6-cup loaf pan or line with parchment paper (preferred).
In a medium bowl, combine eggs, milk and vanilla. In a separate bowl, shift together cake flour, sugar, baking powder and salt. Add lemon zest to flour mixture and combine.
Add half of the egg mixture and all of the butter to the flour mixture. Beat with a wooden spoon until ingredients are moist and well combined. Butter should be mixed well, throughout with no visible chunks. Gradually add the egg mixture in two parts, combining each fully before adding the next. Batter will be very thick.
Scrape batter into prepared pan and spread evenly in container, smoothing the top.
Bake until a tester inserted in the center comes out clean and top is a golden brown, about 55 minutes.
After baking, remove cake from oven. Keeping the cake in the pan, place on a rack and poke all over with a wooden skewer or long toothpick. Strain lavender buds from syrup and brush strained syrup generously over the top of the cake.
Let cake sit in pan for 10 minutes, then remove and place on rack. Brush sides generously with syrup. reserving about 1/8 cup of syrup. Add confectioner's sugar Tablespoon by Tablespoon to reserved syrup until it forms a thick, opaque glaze.
When cake has cooled, place on serving platter and pour glaze on top. Decorate with lemon slices and lavender as desired. To store, wrap tightly in plastic wrap and keep at room temperature.