A delightful cake with a touch of lavender, a perfect addition for afternoon tea. Perfect with a cup of earl Grey tea or homemade lemonade. Just add the eggs, vanilla, butter, and sour cream. Experiment with the mix, add a touch of lemon peel, crushed rosemary, raisins or whatever you feel will blend with the lavender taste. it can be fun and please let me know if you have some good results.
Brown kraft bag filled with cake mix, complete with instructions, makes a lovely gft!
"Yummy, I LOVED this cake, it tastes just delicious with a perfect balance of lavender, not too overpowering, I am buying again soon" Customers NV
One to try: Lavender-Lemon Pound Cake Recipe
Ingredients:
1 cup unsalted butter
4 tbs dried lavender
5 large eggs
1 1/2 cups caster sugar
1 1/2 cups plus 2 tbs cake flour
1/4 tsp salt
1 tbs lemon zest
1 tsp vanilla essence
Method:
1) Preheat the oven to 350 deg F.
2) Butter and flour a 9X5-inch loaf pan.
3) Melt the butter with lavender in a saucepan. Let the mixture steep for 10 minutes, then discard the lavender. Set aside to cool.
4) Using an electric mixer fitted with whisk attachment, beat the eggs with 1 cup of sugar until thick and pale, about 5 minutes.
5) Sift the flour and salt in a bowl. Add lemon zest and 1/3 of the flour mixture into the eggs, then using a whisk, fold until thoroughly combined. Fold remaining flour in two batches.
6) In a separate bowl, whisk 1 cup of the batter with the melted batter and the vanilla. Add this to the remaining batter and fold to combine. Pour the batter into the prepared pan.
7) Bake the cake for 40 to 45 minutes, or until a skewer inserted into the middle of the cake comes out clean.
8) Transfer the cake to a wire rack and let cool completely. Serve.
