One of my all time favorite baking combinations is pairing fresh lemon with lavender. I know lavender if not everyones cup a tea when it comes to food, but I can’t get enough of the subtle earthy flavor especially when paired with fresh citrus. This past weekend got really chilly (for the bay area) and after a bit of a hiatus I was finally in the mood to start baking again. I love using my mini pound cake pans so I decided to make two mini cakes, but this recipe can also be used for one large loaf.
Lemon Lavender Mini Pound Cakes
(1 1/2 sticks) butter
1 cup sugar
2 cups all purpose flour + more for the pan
3/4 tsp. baking powder
zest and juice from two large lemons
4 large eggs
1/2 tbsp. dried lavender for syrup
1 cup water
1 tbsp. fresh lemon juice
Preheat oven to 350 degrees. Prepare loaf pan(s) by lightly dusting with flour and a light spray of coconut cooking oil. With an electric mixer beat butter and sugar together until light and fluffy, about 4 minutes. In a separate bowl combine the dry ingredients (flour, baking powder). Once the sugar and butter are well combined add the eggs one at a time. Scrape down the sides of the bowl and with the mixer on low speed gently add in the dry ingredients. When everything is mixed add in the lemon zest and lemon juice. Pour the batter into the prepared pans and bake for approx. 40 mins. I like the edges a bit crispy, but I often have to keep monitoring pound cake because the edges can burn without the center being fully cooked (so annoying!)
While cakes are cooking, make the lavender syrup; bring water to a boil, add sugar, lemon, and lavender, whisk until combined. Turn down to a simmer and let steep for about 20 minutes. Pour syrup through a fine sieve (I like the bits of dried lavender so I don’t strain it) When cakes are mostly cooled place on a wire rack with a piece of parchment paper underneath. Pour syrup over cakes.