Lavender Pound Cake

In the spirit of making up for lost time, here is another post not even twenty four hours since the last one.

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Motivation! Not to mention I have cake on the brain these days. I’ve been baking for the Inn three or four times a week, splitting sweet treat duties with Elizeth; both of us excel in the art of the pound cake.

I posted the base of this recipe earlier this year as an orange cake, but let me tell you the lavender is a cut above all other cakes you will have this summer. I think it’s very important to mention here that it goes wonderfully with Rosé. So you can be hip with two of the popular flavors crazes happening this summer.

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Seriously, everywhere I look there is a recipe for lavender lemon cupcakes, or an article about what Rosé fits your personality.

I just love wine and cake.

This recipe comes from Rebecca Woods ‘The New Whole Foods Encyclopedia’, it’s an amazing guide to everything edible.

I started making this cake while I was living in France and baking regularly without a mixer of any kind.  One of the first things I did upon arriving back in the States was purchase a Kitchenaid Stand Mixer, which has been an absolute godsend with the exception of when I make this cake.

Over mixing is a tragedy and I really had no idea that I was evening doing it. This cake just kept turning out differently each time it was made.

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My advice: stick with ya elbow grease and mix this by hand.

If you can’t find organic dried lavender locally you can find it here or on amazon.

Ingredients

1 cup of unsalted butter, room temperature

1 cup of sugar, plus 2 tablespoons

2 eggs

1/2 teaspoon vanilla extract

2 teaspoons dried lavender

1 1/4 cups of unbleached organic white flour

1/4 teaspoon of salt

1/4 cup whole milk

Preheat your oven to 350°F or 150°C and grease a loaf pan with butter and flour.

Start by combining the flour and salt, then add the two teaspoons of lavender gently crushing the buds to let out the aroma. Whisk these together and let them sit while you….

….Mix the butter and sugar together by hand. It’s perfectly alright if you can see the granules. Next beat in the eggs one at a time, once incorporated add the vanilla extract.

Add half the flour mixture, stir until completely mixed, then add the 1/4 cup of milk and once that has worked its way into the batter throw in the rest of the flour.

The batter will be super thick, so don’t be scared it’s going to work!

Sprinkle the two tablespoons of sugar on top of the batter in the loaf pan.  This will form a sugary crust on the top of the cake and makes it very pretty.

It will take about 40 to 45 minutes to cook, the sugar crust with be golden and slightly cracked.

Pour some Rosé.

Drink said Rosé.

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