Love Baked Inn

Lemon & Lavender Pound Cake with Berry Compote

Lemon & Lavender Pound Cake is one delicious sweet treat. The original recipe didn’t call for lemon, but when I saw a recipe for Lavender Pound Cake I knew I had to combine the two flavors. The berry compote is AMAZING on top of this pound cake making it a decadent delicious duo! I made my compote with blueberries and blackberries. Yum! The pound cake is moist and flavorful and NOT overpowered with lemon or lavender flavor.

I can’t wait to share this Lemon & Lavender Pound Cake with some of my friends. I think their taste buds are going to be happy. I also would like to try this pound cake in a trifle.

*Remember…get your lavender from an Herbs & Spice retailer and not from your house potpourri. There IS a difference.

Ingredients:
Cake:

• 2-1/2  cups  all-purpose flour
• 1/2  teaspoon  baking soda
• 1/2  teaspoon  salt
• 2  cups sugar
• 1  tablespoon dried lavender
• 1  cup  (2 sticks) unsalted butter, softened
• 2  teaspoons  vanilla extract
• 4  eggs
• 1  cup sour cream
• 1/4  cup  milk
• Juice & Zest of one lemon

Berry Compote:

• 2 cups berries of your choice
• 3 tablespoons water
• 1/4 cup sugar

1. Heat oven to 350°F. Grease and flour two 8-1/2 x 4-1/2 x 2-5/8-inch loaf pans OR one bundt pan.
2. Mix flour, baking soda and salt in medium-size bowl. Pulse 1/2 cup of the sugar with the lavender in a food processor until lavender is ground.
3. In large bowl, beat butter, lavender-flavored sugar, remaining 1-1/2 cups sugar and vanilla until fluffy, 3 minutes. Beat in eggs, one at a time, beating well after each. Add juice and zest of one lemon and mix well.
4. In small bowl, combine sour cream and milk. On low speed, alternately beat in flour mixture with sour cream mixture in 3 additions, beginning and ending with flour. Pour batter into pan(s); divide between greased and floured pans if making two loaves. * I make mine in a bundt pan.
   
5. Bake in 350°F oven for 55 minutes or until tester comes out clean. Cool on rack 10 minutes. Remove cakes from pan(s) and let cool completely before serving.
6. Berry Compote: Combine 1 cup of the berries, water and sugar in a small saucepan. Cook over a medium heat for about 5 minutes. Add the rest of the berries and cook for 5 minutes more, stirring frequently. Serve compote warm over pound cake.

Lavender Pound Cake recipe adapted from Family Circle