Lavender Buttermilk Pound Cake

Susan Feliciano

By
@frenchtutor

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.


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Comments:

Serves:

12

Prep:

20 Min

Cook:

1 Hr

Method:

Bake

Ingredients

1/2 c
butter (1 stick) softened to room temperature, not melted
1 1/2 c
sugar
4
eggs
1/2 tsp
vanilla
2 c
cake flour
1/4 c
dry buttermilk powder
1/4 tsp
cream of tartar
1/4 tsp
salt
3/4 c
whole milk or buttermilk
3 Tbsp
lavender blossoms (food-grade)

Directions Step-By-Step

1
Preheat oven to 325°F. Grease a 9x5” loaf pan and dust lightly with flour.
2
With 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.
3
Sift 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.
4
Spread batter in prepared pan, and bake about 55-60 minutes, until tester or toothpick inserted in center comes out clean.
5
Cool cake 10 minutes in pan, then remove and finish cooling on wire rack.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: Southern