Lemon-Lavender Pound Cakes
makes 7 individual pound cakes
- 2 lemons
- 1 1/2 cups sugar, preferably superfine
- 1 1/2 cups cake flour (whisk it first before measuring to “sift” it)
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons dried lavender buds
- 1/2 cup (1 stick) unsalted butter at room temp
- 3 large eggs
- 1/2 cups sour cream (regular, not light) at room temp
- 1 teaspoon lemon extract (not lemon oil)
- Lavender sprigs for garnish
1. Preheat the oven to 325 degrees. Prepare a Lodge Drop Biscuit Pan by coating it with cooking spray and lightly flouring it.
2. Zest the lemons and place zest in a large bowl with the sugar. Juice the lemons into a liquid measuring cup.
3. Combine the flour, baking soda, salt, and lavender buds in a medium bowl.
4. Add the butter to the sugar. Using an electric mixer on medium speed, cream them together, making sure to scrape down the bowl so that it is fully combined. Add the eggs, one at a time, beating well after each addition. Reduce speed to low and add the dry ingredients all at once, beating until well blended.
5. Divide the batter between the wells of the prepared biscuit pan and bake until a wooden pick inserted in the center of each comes out clean, 20 to 25 minutes. Let the cakes cool in the pan on a wire rack until you are ready to serve. Garnish with lavender, if you like.
The Lodge Cast Iron Cookbook
We hope you enjoy this recipe from the new Lodge Cast Iron Cookbook: A Treasury of Timeless Delicious Recipes. The cookbook can be ordered from the Lodge web site or from Amazon.
For more information about Lodge and their cast iron cookware, visit:
“The Lodge Cast Iron Cookbook: A Treasury of Timeless, Delicious Recipes” – Oxmoor House. 2012