Recently I came across a recipe for a lavender pound cake. Having a proven recipe for one in my files, I decided to tweak it. This one is GF and quite tasty! That all said, this recipe is for you Caro - dear friend!!
Lemon Lavender Pound Cake / Raspberry Glaze
(12 cup bundt pan, buttered and floured ~ preheat oven to 350)
1/2 pound unsalted butter at room temperature
(note ~ I used ½ cup coconut oil and ½ cup unsalted butter)
3 eggs at room temperature
(note~~ could add an extra egg or two for moisture)
2 cups organic sugar (turbinado or coconut)
3 cups flour (I used GF flour)
2 teaspoons baking powder
½ teaspoon salt
1/2 teaspoon salt
1 cup coconut milk
1 teaspoon vanilla extract
2- 4 Tablespoons of dried lavender buds
juice of one lemon
zest of one lemon
This cake comes together easily, but it is extremely important all ingredients be at room temperature. When creaming the butter/coconut and sugar beat the mixture until very very fluffy,
1. In bowl of an electric mixer, combine butter/coconut oil and sugar. Beat until light and fluffy, about 5 minutes. Add lemon zest. Add eggs one at a time, scraping bowl between additions. Making sure each egg is incorporated before adding the next. Add vanilla extract and mix until incorporated. Scrape bowl well in between egg additions.
2. Sift flour, baking powder and salt onto a piece of parchment paper. Add flour to butter mixture alternatively with milk, beginning and ending with flour. Add in the lavender (can also fold in). Remove bowl from mixer.
3. Scrape batter into bundt pan and smooth top.
4. Bake 45-50 minutes at 350 degrees or until toothpick inserted in center comes out clean. Cake should be golden brown. Cool in pan 30+ minutes, then invert onto serving platter. Cool for another 60 minutes to add glaze.
Raspberry Glaze
½ cup of fresh or frozen raspberries
½ cup (or more) of coconut sugar
2 Tablespoons of fresh squeezed orange juice
2 Tablespoons of cornstarch
½ cup of water
Place berries into sauce pan with sugar, orange juice
Mix cornstarch into ½ cup of cold water
Add to berry mixture
Bring to boil – turn to simmer and cook for five minutes
Set aside to cool (or put in freezer for 5 + minutes)
Puree in food processor
Strain seeds
Drizzle on lemon pound cake
Extra glaze can be refrigerated for up to two weeks
Last but not least... as Julia would say "Bon appetit!"
