Lavender Lemon Pound Cake

Los Poblanos Historic Inn & Organic Farm

4803 Rio Grande Boulevard NW , Albuquerque, NM 87107 États-Unis


  • 1/3 cup butter
  • 1 cup sugar
  • 2 eggs
  • 1 tablespoon grated lemon rind
  • 1 teaspoon finely ground culinary lavender flowers
  • 2 1/2 cups sifted flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup milk


  1. Heat the oven to 325. Grease a 9x5x3 inch loaf pan. Cream the butter and sugar until soft. Add eggs one at a time, beating until smooth. Add the rind and lavender.
  2. Combine the flour, baking soda, and salt, mixing lightly with a spoon. Add the dry ingredients and the milk into the creamed mixture, alternating in two or three pours. Beat until just mixed. Don’t overbeat.
  3. Pour batter into greased loaf pan and smooth top with a knife. Bake for about an hour, or until a toothpick comes out clean.
  4. Brush top and sides with glaze when cake has cooled to the touch. Glaze: ½ cup sugar ½ cup fresh lemon juice ½ tsp. lavender 1 Tbsp. grated lemon rind
About this recipe:

Lavender Lemon Pound Cake