I have a serious love of chocolate. My fiancé on the other hand, loves bitter and sour sweets. I’m always on the lookout for creative ways to mix in his favorite flavors and this month, Southern Living helped me out in a major way with an entire section of sweet-tart dessert creations. Today I’m sharing the recipe for one that I tried out for Micheal’s birthday last week: Lemon-Vanilla Pound Cake with Lavender Glaze.
Micheal loves pound cake and I couldn’t resist cooking with lavender – something I have an abundance of and have NEVER cooked with. You can definitely skip the lavender if you can’t find it, but I recommend trying it with if at all possible. The light sweet floral note and smooth pastel purple that it turns the glaze is so worth it.
Lemon-Vanilla Pound Cake with Lavender Glaze
1 cup salted butter, softened
3 cups granulated sugar
6 large eggs
2 Tbsp. lemon zest, plus additional for garnish
1/3 cup fresh lemon juice
2 tsp. vanilla bean paste (I used vanilla extract)
3 cups all-purpose flour
1/2 tsp. salt
1/4 tsp. baking soda
1 (8-oz.) container sour cream
vegetable shortening (I used Crisco)
Lavender Glaze (recipe follows)
To Make the Lemon-Vanilla Pound Cake:
- Preheat oven to 325 F. Beat butter with a heavy-duty electric stand mixer at medium speed until creamy, about 1 minute. Gradually add sugar, beating until light and fluffy, 3 to 5 minutes. Add eggs,1 at a time, beating just until blended after each addition. Sir in lemon zest, fresh lemon juice and vanilla bean paste (or extract). Tip: Use a spoon, instead of the mixer, to make sure the lemon zest gets fully incorporated.
- Stir together flour, salt and baking soda in a medium bowl. Add flour mixture to butter mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Pour batter into a greased (with Crisco) and floured 10-in tube pan. (I had a bunt cake pan so used that instead).
- Bake in preheated oven until a wooden pick inserted in center comes out clean, 1 hour, 15 minutes to 1 hour, 30 minutes. Cool in pan on a wire rack 10 minutes; remove cake from pan to wire rack and cool completely, about 2 hours.
- Spoon Lavender Glaze over cake. Sprinkle with lemon zest.
Lavender Glaze Ingredients:
1/2 cup whole milk
1 Tbsp. died lavender buds
2 1/2 cups powdered sugar
Pinch of salt
1 Tbsp. plus 1 to 2 tsp. fresh lemon juice, divided
To Make the Lavender Glaze:
- Bring 1/2 cup whole milk to a simmer in a small saucepan over medium. Remove from heat, and stir in 1 Tbsp. dried lavender; let stand 10 minutes. Pour lavender milk through a wire-mesh strainer into a bowl, and let cool completely, about 20 minutes.
- Whisk together powdered sugar, salt, 2 Tbsp. lavender milk, and 1 Tbsp. fresh lemon juice.
- Which in up to 2 teaspoons lemon juice, 1 teaspoon at a time until desired consistency is reached. (I added more lavender milk and lemon juice until the glaze was the right consistency.
Michael loved this cake (as did his co-workers the next day)! Give it a shot and let me know how yours turns out. And man of man, go grab this months issue of Southern Living, on stands now. It’s got an entire months worth of easy meal recipes, and lots and lots more sweet-tart creations.
Have a great weekend!