Lemon Lavender Pound Cake
User Reviews
5.0
18 reviews
Excellent
Lemon Lavender Pound Cake
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This Lemon Lavender Pound Cake is fragrant and light, yet full of buttery flavour. Floral and vibrant, a slice of this cake will bring you instant happiness.
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Ingredients
Cake:
- 4 egg whites
- ¼ teaspoon cream of tartar
- ¼ C granulated sugar
- 10 tablespoon salted butter room temp
- ½ C granulated sugar
- 4 egg yolks
- 3 tablespoon whole milk room temp
- ¼ teaspoon culinary lemon zest oil or 2 tablespoon lemon juice
- 1 C + 2 Tablespoon all-purpose flour
- 2 tablespoon cornstarch
- ¾ teaspoon baking powder
Lavender Icing:
- 1 C powdered sugar
- ⅛ teaspoon culinary lavender oil extract not essential oil
- 1-2 tablespoon milk of your choice
- 1 teaspoon sweet potato powder for colour optional, or food colouring
- culinary lavender flowers optional
Instructions
Make the cake:
- Preheat oven to 350°F/177°C.
- Line a 8″ by 4″ loaf pan with parchment paper.
- In a clean stand mixer bowl fitted with a whisk attachment, add in the egg whites and beat until foamy.
- Add in the cream of tartar (or lemon juice) and continue beating until more bubbles appear.
- Gradually add in the ¼ C of sugar and whip until the meringue reaches stiff peaks.
- Transfer the whipped egg whites into a large clean bowl. Set aside.
- In the same mixing bowl, change to a paddle attachment and add in the butter and sugar.
- Cream until light and fluffy, about 2-3 minutes.
- Gradually add in the egg yolks one by one, and then add the milk and lemon oil/lemon juice. Mix until combined.
- Note: it's OK if the mixture appears curdled.
- To the egg yolk mixture, sift in about ⅓rd of the dry ingredients (flour, cornstarch, and baking powder) and alternate with ⅓rd of the egg white mixture, repeating until everything is combined together. Be sure not to overmix the batter or the cake will not rise.
- Transfer the cake batter to the lined loaf pan. Tap the pan to release any trapped air bubbles.
- Bake at 350°F/177°C for 60-65 mins, until golden brown on top, or until a toothpick inserted comes out clean.
- Let cake cool completely before icing.
Make the icing:
- In a bowl, combine the powdered sugar, lavender oil and stir. Add in 1-2 tablespoon of milk, until the icing reaches the desired consistency.
- Mix in purple sweet potato powder or food colouring if you choose to.
- Spread over the top of the cake with an offset spatula.
- Let the glaze set before slicing.
- Sliced cake can be individually wrapped in plastic wrap and frozen for up to 2 months.
- Remove from the freezer about 15-20 minutes and leave at room temperature before serving.
Nutrition Information
Show Details
Calories
250kcal
(13%)
Carbohydrates
34g
(11%)
Protein
3g
(6%)
Fat
11g
(17%)
Saturated Fat
7g
(35%)
Trans Fat
1g
Cholesterol
91mg
(30%)
Sodium
134mg
(6%)
Potassium
55mg
(2%)
Fiber
1g
(4%)
Sugar
24g
(48%)
Vitamin A
390IU
(8%)
Calcium
34mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 250 kcal
% Daily Value*
| Calories | 250kcal | 13% |
| Carbohydrates | 34g | 11% |
| Protein | 3g | 6% |
| Fat | 11g | 17% |
| Saturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 91mg | 30% |
| Sodium | 134mg | 6% |
| Potassium | 55mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 24g | 48% |
| Vitamin A | 390IU | 8% |
| Calcium | 34mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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