Real Recipes From Real Home Cooks ®

lavender buttermilk pound cake

(2 ratings)
Recipe by
Susan Feliciano
Oak Ridge, TN

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

  • 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)

How To Make lavender buttermilk pound cake

  • 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.

Categories & Tags for Lavender Buttermilk Pound Cake:

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