Garden Lavender Pound Cake
- 12 cup sugar
- 1 -2 tablespoon lavender flowers, dried
- 4 eggs, at room temp
- 1 cup butter, at room temp
- 34 cup sour cream, at room temp
- 2 12 cups all-purpose flour
- 1 teaspoon baking powder
- 12 teaspoon baking soda
- 14 teaspoon salt
- 12 cup sugar
- 1 tablespoon vanilla
- 1 teaspoon lemon, finely shredded, rind of
- 1 cup powdered sugar, sifted
- 1 tablespoon butter, melted
- 3 -4 teaspoons lemon juice
DirectionsPreheat oven 325, grease and flour 2- 8 in loaf pans.
Prepare lavender sugar mixture,in a spice grinder or food processor, grind 1/2 c sugar with 1-2 Tbsp dried lavender blossoms, Set aside.
In a medium bowl stir together flour, baking powder, baking soda and salt.
In a large bowl beat together the lavender sugar, butter, sugar and vanilla with mixer on high speed until mixture is light and fluffy, about 4 minutes, be sure to scrape the sides of the bowl frequently.
Add the eggs one at a time, beating 30 seconds after each one.
Alternately add flour mixture and sour cream to butter mixture, beating on low speed after each sddition until just combined.
(Batter will be thick) Stir in lemon peel.
Spread into prepared pans.
Bake 45 min or until pick comes out clean.
Cool on rack 10 min, remove from pans and cool completely.
In a small bowl mix powdered sugar with 1 Tbsp melted butter and enough lemon juice to get glaze to drizzling consistency.
Spoon over cake, letting some drip down.
sides of cake.