Lemon Lavender Pound Cake
User Reviews
5
Lemon Lavender Pound Cake
Description
The Lemon Lavender Pound Cake begins by whisking egg whites with cream of tartar and sugar until stiff peaks form, producing a light meringue base. Separately, butter and sugar are creamed, and egg yolks, milk, and lemon flavoring are incorporated. Dry ingredients including flour, cornstarch, and baking powder are sifted and folded alternately with the egg whites into the batter, maintaining airiness crucial for texture.
Baked in a parchment-lined loaf pan at 350°F (177°C), the cake delivers a moist and tender crumb with a fresh lemon lift and gentle floral undertones from the lavender in the icing. The icing is made of powdered sugar, lavender extract, and milk, optionally tinted with sweet potato powder and adorned with culinary lavender flowers for an elegant touch.
The combination of citrus and lavender provides a nuanced flavor profile that is soft and not overpowering, making this cake suitable for occasions that call for subtle perfume and a refined sweet note. It pairs nicely with tea or as a light dessert slice.
Ingredients
Cake:
- 4 egg white
- ¼ teaspoon cream of tartar
- ¼ C granulated sugar
- 10 tablespoon butter room temp, salted
- ½ C granulated sugar
- 4 egg yolk
- 3 tablespoon milk room temp, whole
- ¼ teaspoon lemon zest oil or 2 tablespoon lemon juice, culinary
- 1 C all-purpose flour 2 Tablespoons
- 2 tablespoon cornstarch
- ¾ teaspoon baking powder
Lavender Icing:
- 1 C powdered sugar
- ⅛ teaspoon lavender oil extract not essential oil, culinary
- 1-2 tablespoon milk of your choice
- 1 teaspoon sweet potato powder optional, or food colouring, for color
- lavender flowers optional, culinary
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 DetailsNutrition 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.
User Reviews
Overall Rating
5
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