Lemon Lavender Pound Cake
This is the perfect moist cake infused fresh citrus flavour with hints of lavender. A great light dessert after a heavy summer meal or for afternoon tea.
Ingredients
Pound Cake
- 1 1/2 cups almond flour
- 1/4 tsp baking powder
- 1/8 tsp baking soda
- 1/2 cup grass-fed butter, softened
- 1 cup raw cane sugar or granulated stevia or monk fruit for sugar-free version
- 3/4 cup full fat greek yogurt or coconut yogurt for a dairy-free version
- 3 medium eggs
- 1 medium lemon juice and zest
- 1 tsp pure vanilla
- 1 tsp dried culinary lavender buds
Glaze
- 1/2 cup organic icing sugar
- 1 tbsp lemon juice
- 1 tbsp lemon zest optional decorative topping
- 1/4 tsp dried culinary lavender buds optional decorative topping
Instructions
- Preheat oven to 325 degrees. Line a 9x5" pan with parchment paper or grease with a little coconut oil.
- In a medium bowl, combine flour, baking powder, baking soda, and salt. Set aside.
- In separate bowl beat the butter with an electric mixer. Slowly add the sugar and cream until fluffy, about 5 minutes. Add the eggs, one at a time, mixing each until fully incorporated. Finally, gently fold in the yogurt.
- Slowly add the dry ingredients to the wet mixture until well combined. Add the lemon juice, vanilla extract and lemon zest and beat on low just until blended. Gently stir in the culinary lavender buds.
- Pour the batter into the prepared pan and bake for 40-45 minutes until a toothpick inserted in the centre of the loaf comes out clean.
- While loaf is still a little warm, prepare the glaze, adding enough lemon juice to make a pourable glaze. Place a baking tray under the cooling rack to catch any drips and spoon glaze slowly over top of loaf, allowing it to drip down the sides a bit. Sprinkle with optional zest and buds. Cool completely, then slice and enjoy.