While I may be GrillGrrrl, many of you don’t know that I used to be in love with baking. Before I became obsessed with grilling everything, my Kithenaid mixer was more than just counter bling.
Grilled poundcake was on the menu at my last grilling clinic, so I thought it would be fun to actually make the pound cake from scratch for once, not just depend on good ol’ Sara Lee.
I had bought dried lavender at the Dekalb Farmer’s Market at my last trip to Atlanta and was looking for a fun way to use it. I thought it would pair well with Lemon and then found Dessert for Breakfast’s recipe online and made some small changes. The rest is history.
During my clinic I grilled the pound cake along with pineapple slices and served it with Honey Lemon Whipped cream. Perfection!!
- 1/3 c. milk
- 6 large eggs
- the juice of 1 lemon
- 1 Tbsp. vanilla paste or extract
- 3 c. and 6 tablespoons cake flour (you can also just use 3 cups all purpose flour- the cake flour produces a finer result)
- 1 1/2 c. organic crystallized cane sugar
- 1 1/2 tsp. baking powder
- 1/2 tsp. salt
- the zest of 1 lemon
- 1 2/3 c. butter, softened
- 1/3 c. dried lavender flowers
Preheat oven to 350F. Grease 2 loaf pans with butter and set aside.
In a small bowl, whisk together milk, eggs, lemon juice, and vanilla.
In the bowl of the stand mixer (or a large bowl for a hand mixer or by hand) combine flour, sugar, baking powder, salt, and lemon zest.
Add the softened butter to the flour mixture and cream until fluffy, about 2 minutes.
Slowly add 1/2 of the milk mixture, mix for 30 seconds, then add the remaining milk mixture.
Add the lavender, and fold to incorporate into the batter.
Pour into the loaf pans, and bake at 350F for 30 minutes.
Turn the loaves 180 degrees in the oven, and bake for 25-30 minutes more. Test to see that they’re done by poking a knife, skewer or toothpick into the center of each loaf. If it comes out clean, the cake is done!
Remove from oven and place on a cooling rack. Let cool for 10 minutes. Turn out of the cake pan and you are ready to serve.
Honey Lemon Whipped Crème:
- 1 cup chilled heavy whipping cream
- 2 tablespoons honey
- 1 tablespoon finely grated lemon peel
- 2 teaspoons fresh lemon juice
- 1 tablespoon lemon zest
Combine all ingredients in medium bowl. Using electric mixer, beat to soft peaks. (Can be made 4 hours ahead. Cover and chill. Rewhisk before serving.)