July 2010 Weddings
ohioloveyou
member
1/3 cup milk
6 large eggs
1 1/2 Tbspn fresh lemon juice
1 Tbspn vanilla
3 cups AP flour
1 1/2 cups sugar
1 1/2 tspn baking powder
1/2 tspn salt
2 Tbspn freshly grated lemon zest
1 2/3 cup butter, softened
1/3 cup dried lavender flowers
1. Preheat oven to 350 degrees F. Butter and flour the sides and bottoms of two loaf pans. Set aside.
2. In a bowl, combine milk, eggs, lemon juice, and vanilla. Whisk until combined.
3. In the bowl of a mixer, combine flour, sugar, baking powder, salt, and freshly grated lemon zest. Mix to combine.
4. Add the softened butter to the flour mixture. Cream for 2-3 minutes until fluffy.
5. Gradually add the milk mixture in 2-3 parts, mixing thoroughly for about 30 seconds to 1 minute before each addition.
6. Mix in lavender flowers until evenly distributed through the batter. Be careful not to overmix.
7. Divide the batter into the two prepared loaf pans.
8. Bake in oven for ~30-35 minutes. When the tops are about to crack, score the tops in one line with a sharp, oiled knife to create an even crack. Then, place an oiled piece of foil on top of the cakes, oil side down. Continue to bake for 25-30 minutes (for a total baking time of ~55-60 minutes).
9. When a toothpick removed from the center of the cake comes out clean, the cakes are done. Remove from oven and let cool for 10 minutes on a rack before turning the cakes out. Let cool completely.
for glaze:
1/2 cup powdered sugar
juice of 1 lemon
zest of 1 lemon
sliced almonds, optional
1. Mix together the powdered sugar and the lemon juice.
2. Add in the lemon zest. Mix until combined.
3. Pour the glaze over the pound cakes.
4. Immediately top with a sprinkling of sliced almonds, if using. Let dry.
Enjoy!
my read shelf:
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Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
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Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
I can't wait til Tasty Tuesday...
I made this recipe this afternoon and it was de-licious! Lemon-lavender pound cake with a lemon-sugar glaze!
*make sure you use Meyer lemons! They have a slightly different flavor that really makes this pop*
Lemon-Lavender Pound Cake
1/3 cup milk
6 large eggs
1 1/2 Tbspn fresh lemon juice
1 Tbspn vanilla
3 cups AP flour
1 1/2 cups sugar
1 1/2 tspn baking powder
1/2 tspn salt
2 Tbspn freshly grated lemon zest
1 2/3 cup butter, softened
1/3 cup dried lavender flowers
1. Preheat oven to 350 degrees F. Butter and flour the sides and bottoms of two loaf pans. Set aside.
2. In a bowl, combine milk, eggs, lemon juice, and vanilla. Whisk until combined.
3. In the bowl of a mixer, combine flour, sugar, baking powder, salt, and freshly grated lemon zest. Mix to combine.
4. Add the softened butter to the flour mixture. Cream for 2-3 minutes until fluffy.
5. Gradually add the milk mixture in 2-3 parts, mixing thoroughly for about 30 seconds to 1 minute before each addition.
6. Mix in lavender flowers until evenly distributed through the batter. Be careful not to overmix.
7. Divide the batter into the two prepared loaf pans.
8. Bake in oven for ~30-35 minutes. When the tops are about to crack, score the tops in one line with a sharp, oiled knife to create an even crack. Then, place an oiled piece of foil on top of the cakes, oil side down. Continue to bake for 25-30 minutes (for a total baking time of ~55-60 minutes).
9. When a toothpick removed from the center of the cake comes out clean, the cakes are done. Remove from oven and let cool for 10 minutes on a rack before turning the cakes out. Let cool completely.
for glaze:
1/2 cup powdered sugar
juice of 1 lemon
zest of 1 lemon
sliced almonds, optional
1. Mix together the powdered sugar and the lemon juice.
2. Add in the lemon zest. Mix until combined.
3. Pour the glaze over the pound cakes.
4. Immediately top with a sprinkling of sliced almonds, if using. Let dry.
Enjoy!
my read shelf:
Re: I can't wait til Tasty Tuesday...
my read shelf:
Oh my goodness...that looks/sounds delicious!
NOT a dumb question! It took me looking a few places, but I found it at Fresh Market, a specialty/organic food store. I bet they have it at whole foods too. If they don't have it at a store like that, I was almost ready to buy it at a garden store and dry it myself in an oven! I love the subtle floral flavor it gives when paired with the right stuff!
my read shelf:
Thanks! I'll check at my "higher end" gourmet organic stores. It looks delicious btw!
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I love you, Daddy...2/24/1953 to 2/13/2011
I love that store! I live about 10 minutes from it and am always stopping in just to look! I feel like they're cheaper than whole foods too!
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