Saturday, January 22, 2011

Lavender Pound Cake With Lavender Rose Icing

2½ cups all-purpose flour  
2 tsp. vanilla extract 
½ tsp. baking soda    
4 eggs 
½ tsp. salt     
1cup sour cream 
2 cups sugar     
¼ cup milk 
2 tbsp. dried lavender flowers , rinsed, dried and crushed

        
  Drizzle: 
¼ cup  rose water 
1 cup (2 sticks) unsalted butter,  softened
1 tbsp. dried lavender flowers 
¾ cup confectioner’s sugar 



1. Preheat oven to 350°F.  Grease and flour two 8½ x 4½ x 2-inch loaf pans. 

2.  Mix flour, baking soda and salt in medium-size bowl.  

3. In a large bowl, beat butter, lavender, sugar and vanilla until fluffy, 3 minutes.  Beat in eggs, one at a time, beating well after 
each.  In a small bowl, combine sour cream and milk.  On low speed, alternately beat in flour mixture with sour cream mixture in 3 additions, beginning and ending with the flour.  Divide between pans. 

4. Bake at 350° for 55 minutes or until tester comes out clean.  Cool on rack 10 minutes. 
Remove cakes from pans and let cool completely. 

5. Drizzle:
Microwave water and lavender for 30 seconds on high power.  Let steep 5 minutes.  Strain out lavender flowers and discard. 
  
6. Once cake is cool, whisk together 4 teaspoons of the lavender rose water with the confectioner’s sugar. Add Red and blue food coloring as desired.  Drizzle over both loaves.  Top with lavender buds. Slice and serve. 


2 comments:

  1. Andie could I substitute whole wheat flour? Vanna

    ReplyDelete
  2. Actually that is what I used. Please see my new post on the topic!

    ReplyDelete

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