lavender buttermilk pound cake
(2 ratings)
I saw a mix for this cake at World Market, and decided I needed to make one for myself. Be sure to get food-grade lavender blossoms. I order mine from MySpiceSage.com. They are very reasonable. A one-ounce bag equals about 2-3 cups in volume.
(2 ratings)
yield
12 serving(s)
prep time
20 Min
cook time
1 Hr
method
Bake
Ingredients For lavender buttermilk pound cake
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1/2 cbutter (1 stick) softened to room temperature, not melted
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1 1/2 csugar
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4eggs
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1/2 tspvanilla
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2 ccake flour
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1/4 cdry buttermilk powder
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1/4 tspcream of tartar
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1/4 tspsalt
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3/4 cwhole milk or buttermilk
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3 Tbsplavender blossoms (food-grade)
How To Make lavender buttermilk pound cake
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1Preheat oven to 325°F. Grease a 9x5” loaf pan and dust lightly with flour.
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2With an electric mixer, cream the butter well. Then cream in the sugar until fluffy and well blended. Beat eggs in one at a time, beating well after each addition. Add vanilla.
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3Sift together the cake flour, buttermilk powder, cream of tartar, and salt. Add the flour mixture to the creamed mixture a little at a time, alternating with the buttermilk, mixing slowly until thoroughly blended. Fold in lavender blossoms.
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4Spread batter in prepared pan, and bake about 55-60 minutes, until tester or toothpick inserted in center comes out clean.
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5Cool cake 10 minutes in pan, then remove and finish cooling on wire rack.
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