Lemon Lavender Honey Pound Cake

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Lemon Lavender Honey Pound Cake

Why make one pound cake when you can make two?  This is my recipe for a Lemon Lavender Honey Pound Cake.  While I was making this, I thought this could easily be turned into a Honey Chamomile Pound Cake as well.  Just change out the organic lavender for organic chamomile, leave out the lemon and follow the recipe.

The main part of the pound cake recipe is the same as my Lemon Poppy Seed Pound Cake recipe.

However, before we get into the recipe, let’s look at what kind of buds/flowers you should use.  Notice it says for Tea, Baking, Lemonade.  While it is hard to see, below it says “culinary grade”.  You want to make sure you are using culinary grade for any dried edible flowers that you use.

Infused Lavender Heavy Whipping Cream:  Pour ¼ cup warm heavy whipping cream into a small bowl.  Add ¼ teaspoon organic lavender flowers, stir and let it sit for 30 minutes.  Strain.  Set aside.  [You will use this for the cake and the glaze.]

Pre-heat your oven to 350 degrees Fahrenheit.

In a medium size bowl, sift the all-purpose flour, baking powder and kosher salt. Whisk to combine. Set aside.

In a large bowl or stand mixer, cream the butter and sugar until pale yellow. Add in the eggs, honey and vanilla bean paste (or pure vanilla extract) and continue creaming until just combined.

Add in the sour cream, 1/8 cup of the strained infused lavender heavy cream, lemon zest, lemon juice and mix thoroughly.

Gradually add the dry ingredients to the wet ingredients. Mix to combine, but do not over mix. Stir in 1 ½ teaspoons organic lavender flowers so they are well distributed. Lavender can be a powerful flavor.  Too much will make your cake taste like soap.

Pour the batter into a greased and floured loaf pan. Make an indentation down the center of the loaf with the back of a butter knife. Then pour a little melted butter along the indentation. The indentation allows the cake to split along the line.  The butter gives it that rich pound cake top that you get from bakeries.

I was watching an Irish Chef on TV.  Her Grandmother used to say that the indentation was to allow the cake to split to let the Fairies out.  I love that!

Bake in a 350 degree Fahrenheit oven for 60 to 65 minutes. Test the center with a a toothpick or wooden skewer.

BAKING TIP: If a toothpick or skewer comes out with wet cake or doughy cake, it needs to bake longer. If there are just a few moist crumbs, then remove it from the oven. The cake will continue to bake while it cools. If you leave it in for any longer, you run the risk of the cake being dry.

Remove the cake from the oven and let cool in the pan for 15 minutes. Turn out the cake to a wire rack to finish cooling before you add the glaze.

Lemon Lavender Glaze:  1 cup sifted confectioners sugar, 1/8 cup infused lavender heavy cream, 1-2 tablespoons freshly squeezed lemon juice.  Try to keep the glaze on the thicker side.

Pour/spoon the glaze over the cooled cake.  Add a few of the organic lavender flowers.  Allow the glaze to set thoroughly before slicing.  Store in an airtight container.

Please give my Lemon Lavender Honey Pound Cake recipe a try.   If you made it, post your wonderful images on Instagram and tag me.  Don’t forget to go back to the The Finished Dish’s Home Page, scroll down on the right side and subscribe.  You will be emailed each time I post a new recipe.

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