Lemon Lavender Pound Cake Recipe
Lemon and lavender taste divine together and the sweet, tart icing adds a wonderful finishing touch. This cake is moist and totally fork-worthy. Make it anytime or save its tangy sweetness for special occasions.
For the Cake:
1 cup self-rising flour / 175g
3/4 cup sugar / 150g
11 tablespoons unsalted butter / 150g, at room temperature
3 eggs, beaten
zest of two lemons
1 teaspoon lavender
For the Icing:
juice of one lemon
1-1/2 cups confectioners' sugar / 170g
1. Preheat oven to 350°F. Line a loaf pan with parchment paper.
2. Sift flour and set aside. Add sugar and butter to a mixing bowl and beat on medium-high speed until light and fluffy (about 2-3 minutes). Add eggs, zest, lavender and salt. Beat until well combined. Add flour a quarter at a time mixing just until moistened. Pour batter into lined loaf pan and smooth out the top with a rubber spatula.
3. Bake for 35-40 minutes. Check at 35 minutes with a toothpick. It should be clean with just a little moisture left behind when removed. Cool completely on a wire rack.
4. While cake is cooling, mix lemon juice and sugar together. Stir until you get a good icing consistency. Pour icing over cooled cake and sprinkle with lavender, if desired. Store in an airtight container to retain moisture.