Teresa's Recipes
Lavender and Vanilla Bean Pound Cake
Indulge in the enchanting aroma of our Lavender and Vanilla Bean Pound Cake, a delightful treat that brings a touch of elegance to your dessert table. The subtle floral notes of lavender beautifully intertwine with the rich sweetness of vanilla beans, creating a moist and tender cake that elevates any occasion. This recipe draws inspiration from the classic pound cake tradition, which dates back to the 1700s, when it was made with a pound each of butter, sugar, eggs, and flour. Today, we infuse it with lavender and vanilla for a modern twist that promises to leave your taste buds dancing.
Ingredients
- 2 cups, sifted All-purpose flour
- 1 cup (2 sticks), at room temperature Unsalted butter
- 1 1/2 cups Granulated sugar
- 4 large Eggs
- 1/2 cup, at room temperature Milk
- 1 teaspoon Baking powder
- 1/2 teaspoon Salt
- 1 teaspoon Lavender extract
- 1 teaspoon Vanilla extract
- 1 tablespoon Vanilla bean paste
Dietary Notes
- Servings: 10
- Dish Type: Dessert
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Calories: 320
- Fat: 14g
- Carbs: 45g
- Protein: 5g
- Sodium: 180mg
- Sugar: 20g
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan, or line it with parchment paper for easy removal.
- In a large mixing bowl, cream together the room temperature butter and granulated sugar using an electric mixer on medium speed until the mixture is light and fluffy, about 3-5 minutes.
- Add the eggs one at a time, beating well after each addition. Then stir in the lavender extract, vanilla extract, and vanilla bean paste, mixing until well incorporated.
- In a separate bowl, sift together the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just blended.
- Pour in the milk and gently stir the batter until it is smooth and well combined, being careful not to overmix.
- Transfer the batter into the prepared loaf pan, smoothing the top with a spatula.
- Bake in the preheated oven for about 60 minutes, or until a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, cover it loosely with aluminum foil.
- Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Tips
- For an extra touch of elegance, drizzle the cooled cake with a lavender-infused simple syrup or glaze made from powdered sugar and milk.
- Pair this cake with fresh berries or a dollop of whipped cream for a delightful dessert experience.
- If you love a stronger lavender flavor, consider adding a teaspoon of dried culinary lavender to the batter.