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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 4 |
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This cake is a traditional twist to a traditional English pound cake! Lavender is one of my favourite scents - and it works as a flavour too. This recipe is from Beauty Mark. Ingredients:
2 cups cake flour |
1 teaspoon baking powder |
1 cup unsalted butter, softened |
1 1/2 teaspoons dried lavender blossoms |
1 cup sugar |
1 teaspoon lemon zest |
4 eggs |
1/2 cup milk |
Directions:
1. Shift together flour and baking powder, set aside.
2. In a large bowl cream butter, add lavender, sugar and lemon zest. Continue beating until light in colour and texture.
3. Add eggs, one at a time, beating througly after each one.
4. Add half of the flour, mix, add milk.
5. Fold in the remaining flour, transfer the mixture into a greased and lined 8x4x2 1/2 pan.
6. Bake at 325 F for 1 hour, cool on wire rack.
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