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Lemon Lavender Pound Cake with Honey Lemon Whipped Cream

Author: Robyn

Ingredients

  • ⅓ 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 ½ c. organic crystallized cane sugar
  • 1 ½ tsp. baking powder
  • ½ tsp. salt
  • the zest of 1 lemon
  • 1 ⅔ c. butter softened
  • ⅓ c. dried lavender flowers

Instructions

  • 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.