citrus, winter days.

February 7, 2011

February is a rough, cold month. We have had all that is freezing and dreary the last few weeks, and I am afraid to say that I am just a sunny day kind of girl. The cold only energizes me for a minute before I am longing for picnical days and warm outdoor adventures. Lucky for us, citrus happens to be a winter fruit. It is so nice that when snow and ice abound, the cheerful colors of yellow, orange, and pink grace the table with a freshness often forgot in the dark months. I have had a lemon lavender cake idea floating around in my head for a while now, and the abundance of lemon signaled the perfect time to finally try it. I sifted through many recipes to make some conclusions of my own. Pound cake, with its buttery goodness, often needs something to lift it up, and give it some life – what better than a citrus punch and the light floral notes of lavender. Enjoy this comforting, citrusy dessert with hot tea and friends.

Lemon Lavender Pound Cake

8 oz. (1 cup) softened unsalted butter
2 cups sugar
5 eggs
3 cups flour, sifted
1/2 teaspoon baking soda
1/2 teaspoon salt
8 oz. greek style sour cream
1 1/2 teaspoons of dried lavender flowers (plus more for garnish)
juice and zest of 2 large lemons
Glaze
juice of 1 lemon + zest
2 teaspoons dried lavender flowers
1 cup confectioners sugar
Heat oven to 325 degrees. Butter and flour a 12 cup bundt pan.

Place sugar, lemon zest, salt, and lavender flowers in food processor. Blend well, until all ingredients are incorporated.

Cream butter and sugar mixture in stand mixer until fluffy. Add eggs, one at a time, beating well after each addition.

Add sour cream until the white just disappears into batter. Beat in flour and baking soda until well blended, scraping the sides periodically.

Stir in remaining 1/2 teaspoon of flowers and lemon juice. Spoon into prepared pan.

Bake for 50-60 minutes until toothpick comes out clean.

For glaze: Sift confectioners sugar into bowl, adding lemon juice, flowers, and zest until it is a good drizzling consistency. Garnish with extra flowers and serve with lemon curd (optional).

 

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