Lemons, lavender and blackberries! The perfect combination for a spring dessert.
Ingredients Needed:
- Flour + Baking powder + Baking soda + Salt
- Sugar
- Eggs
- Butter
- Lemon juice
- Plain Greek yogurt
- Lavender extract
- Dried culinary lavender
- Blackberries
- Water
- Powdered sugar
No Plain Greek Yogurt on Hand? Use sour cream as a replacement.
Can I Use Frozen Blackberries? Yes. Fresh or frozen blackberries will work with this frosting. If you use frozen berries, you can omit the extra water when pureeing them.
Recipe Notes:
- Be sure to use culinary lavender. You can also use lavender for candles, soaps, etc. So, be sure it is the stuff that is safe to eat.
- Don’t go overboard with the dried lavender. A small amount will give you plenty of flavor. Also, chop it well..you don’t want large pieces of lavender in your cake.
- Don’t over mix your batter. Simply mix it until there are no dry spots left in the batter. Over mixing may give you a dense cake.
Lemon Lavender Pound Cake with Blackberry Glaze
Lemons, lavender and blackberries! The perfect combo for spring.
Ingredients
FOR CAKE:
- 1 1/2 cups flour
- 1/2 cup (1 stick) butter, softened
- 1/4 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp baking soda
- 1 cup sugar
- 3 eggs
- 3/4 cup plain Greek yogurt
- 2 TBSP lemon juice
- 1 tsp lavender extract
- 1 tsp dried lavender
FOR GLAZE:
- 3/4 cup fresh blackberries
- 2 TBSP sugar
- 1 TBSP water
- 1 tsp lemon juice
- 2 cups powdered sugar
Instructions
FOR CAKE:
- Preheat oven to 325 degrees. Grease a 9 inch loaf pan.
- In a bowl. whisk together flour, salt, baking soda and baking powder. Set aside.
- In a mixing bowl, beat butter and sugar until fluffy. Add in eggs, one a a time, mixing well after each egg. Add in lemon juice and lavender extract.
- Gradually add in flour mixture and Greek yogurt, alternately between the two until mixed. Fold in dried lavender.
- Pour into prepared pan and bake for 40-50 minutes or until knife inserted comes out clean. Let cake cool completely before adding glaze.
FOR GLAZE:
- In a bowl, lightly toss blackberries, sugar and lemon juice together. Let mixture sit for 20 minutes.
- Then, in a blender or food processor, blend blackberry/sugar mixture with 1 TBSP water until pureed.
- Drain blackberry puree through a mesh sleeve to remove seeds.
- In a mixing bowl, beat blackberry puree with powdered sugar until fully mixed.
- Spread on cooled cake
Notes
- Cake adapted from Bake Your Day
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 347Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 71mgSodium: 237mgCarbohydrates: 76gFiber: 1gSugar: 57gProtein: 7g
All information and tools presented and written within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on ourtableforseven.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate