Lemon Lavender Pound Cake
Prep time
15Minutes
Cook time
55Minutes
Servings
Servings
Ingredients
- 1 1/4 Cup Bob's Red Mill Gluten-Free All-Purpose Baking Flour
- 1 Teaspoon Baking Powder
- 1/2 Teaspoon Salt
- 1 Large Lemon
- 1/2 Cup Butter unsalted, room temperature
- 1 Cup Sugar
- 2 Eggs
- 1 Teaspoon Vanilla Extract
- 1/2 Teaspoon Lemon Extract
- 1/4 Teaspoon Lavender Extract or 2 tablespoons dried lavender
- 2/3 Cups Milk
- 3 Tablespoons lemon juice
- 3/4 Cup powdered sugar
Instructions
Pound Cake
- Preheat oven to 350˚F and grease 9 x 5 loaf pan.
- In small bowl combine flour, baking powder and salt; stir in zest of 1/2 lemon; set aside.
- In another bowl, beat butter and dried lavender with mixer. Gradually add 1 cup sugar and beat until light and fluffy.
- Add eggs, one at a time, followed by vanilla, lemon and lavender extract (if not using dried lavender). Slowly add milk.
- When mixture starts to look curdled, switch to mixing with wooden spoon to prevent over beating egg.
- Stir in flour mixture with wooden spoon just until well combined.
- Pour batter into prepared loaf pan; bake for approximately 55 minutes or until golden brown and inserted tooth pick comes out clean.
- Place pan on cooling rack and use skewer to poke holes in top of cake while still hot.
- Drizzle or brush half of glaze over top; let cool for about 15 minutes.
- Run knife around edges of pan and turn loaf out onto serving plate.
- Drizzle remaining glaze over top; finish with more lemon zest.
Glaze
- Squeeze 3 tablespoons lemon juice into small bowl.
- Stir in 3/4 cup powdered sugar and stir until no lumps remain.
Nutrition Facts
Lemon Lavender Pound Cake
Amount Per Serving
Calories 243
Calories from Fat 126
% Daily Value*
Total Fat 14g
22%
Sodium 220mg
9%
Total Carbohydrates 29g
10%
Sugars 14g
Protein 5g
10%
* Percent Daily Values are based on a 2000 calorie diet.