After a lovely time with my cousins, mom and aunt, I came home to the damp, grey El Nino storms plaguing LA this weekend. It was all a bit of an anticlimax. So I coerced Cassi to come over for tea and baked this cake as an incentive.
Lavender Lemon Poundcake:
- 1 1/4 cup flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 large lemon, zested and juiced
- 1/2 cup butter
- 1 cup sugar
- 2 eggs
- 1 tsp vanilla extract
- 8 sprigs fresh lavender buds (just the flower bits and remove them from the stem)
- 2/3 cups milk
- whipping cream
- For glaze: juice of one lemon and a few tablespoons of confectioner’s sugar.
Mash up softened butter, lavender, lemon zest and juice, vanilla, and sugar first. Then sift in the dry ingredients, add the milk and eggs, and stir. Pour the batter into a buttered and floured springform with an 8- or 10-inch diameter. Bake at 350 for about 40-45 minutes, when the toothpick comes out clean