Lavender Lemon Poppy Seed Pound Cake
This recipe is a delight in spring time. If you want your home to smell like a bakery and a fancy spa at the same time, you should definitely bake this cake. And I particularly love this for mother's day.
My mom has always made and loved to eat lemon poppy seed pound cake and I innovated on hers by adding the lavender flavor. It is truly "spring" in cake form. I recommend making it in a bundt pan because it looks fancy but is wicked easy to execute. Oh and this is definitely one of those cakes that I eat for breakfast, lunch and dinner, both cold and warm.
Serves: 6 - 8
Total time: 1 1/2 hours (plus soaking time over night if you opt into that)
Difficulty level: easy
For the lemon poppy seed cake:
1 1/4 cups flour, sifted (I use all-purpose but you can also opt for cake flour, if you opt for cake flour, use 1.5 cups flour)
1 cup sugar
3 tablespoons poppy seeds
1 packed tablespoon lemon zest
3/4 teaspoon baking powder
1/8 teaspoon salt
13 tablespoons unsalted butter, softened
3 large eggs
3 tablespoons milk
1 1/2 teaspoons vanilla
For the lavender-lemon syrup:
Juice of 1 lemon
3 tablespoons sugar
3 tablespoons fresh lavender buds
3 tablespoons water
For the lavender- lemon icing:
1 1/2 cups confectioner's sugar, sifted
1- 2 tablespoons lavender-lemon syrup
1 teaspoon milk
Let's do it!
- Preheat oven to 350° and grease a bundt pan or loaf pan.
- In a large bowl combine the flour, sugar, poppy seeds, lemon zest, baking powder and salt.
- In a stand mixer bowl or regular mixing bowl, combine the butter, eggs, milk and vanilla and mix on low speed briefly to combine, then increase speed to medium for 2 minutes to aerate the batter. Scrape down the sides of the bowl and then mix again briefly to fully incorporate.
- Bake for 30 minutes at 350° then cover with buttered foil and bake for another 20 - 24 minutes or until the edges start to move away from the pan and a toothpick inserted comes out clean.
- While the cake is baking, prepare the syrup: bring all the ingredients to a boil then reduce heat and simmer for 3 minutes to be sure sugar is dissolved. Let stand for 30 minutes, then pour through sieve to remove buds. Set aside 2 tablespoons of the syrup for the icing.
- After removing the cake from the oven, let cool for 5 minutes then remove from pan and transfer to a wire rack. Poke the cake all over with a wire skewer or a fork and then brush or spoon the syrup over the surface of the cake.
- Allow to cool completely. To get the most lemony/lavender flavor, wrap the loaf in plastic wrap and store overnight to allow the syrup to distribute fully.
- To finish the cake, make the lavender-lemon icing. Whisk all ingredients together and then drizzle over the cake. Enjoy with coffee, tea or a mimosa!