Lemon Lavender Pound Cake
A unique and flavorful lemon lavender pound cake is baked in a Bundt pan, finished with a bright lemon glaze.
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Instructions
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Preheat the oven to 325°F and prepare a 12-cup Bundt pan by greasing and flouring it.
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Cream butter with granulated sugar until light, then beat in eggs one at a time.
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Combine flour, baking soda, and salt.
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Gradually add the dry mixture to the creamed mixture, alternating with sour cream, beating until well blended after each addition.
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Fold in 1 1/2 tablespoons dried lavender, juice, and zest of 2 lemons.
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Spoon the batter into the prepared Bundt pan and bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
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For the glaze, heat the juice of 1 lemon and 2 teaspoons lavender flowers until hot, then strain and discard the flowers.
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In a bowl, combine confectioners' sugar with the hot lemon juice and enough hot water to achieve a drizzling consistency.
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Drizzle the glaze over the cooled cake.