Recipe of the Week
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Lavender Pound Cake
1 ½ cups unsalted butter
8 ounces of cream cheese
3 cups of lavender sugar
6 large eggs
4 teaspoons lavender extract (substitute vanilla)
3 cups flour
1/8 teaspoon salt
Beat butter and cream cheese at medium speed until creamy. Add sugar and beat
for another 5 minutes or until the mix is smooth and golden. Add eggs, one at a
time. Add extract. Combine flour and salt and gradually add to egg mixture. Beat
at low speed until blended. Pour batter into a greased and floured 10” tube pan.
Bake at 300 degrees for 1 hour and 30 minutes or until a wooden pick inserted into
the center comes out clean. Cool in the pan on a wire rack for 10-15 minutes.
Remove from pan and cool thoroughly before serving.
1 ½ cups unsalted butter
8 ounces of cream cheese
3 cups of lavender sugar
6 large eggs
4 teaspoons lavender extract (substitute vanilla)
3 cups flour
1/8 teaspoon salt
Beat butter and cream cheese at medium speed until creamy. Add sugar and beat
for another 5 minutes or until the mix is smooth and golden. Add eggs, one at a
time. Add extract. Combine flour and salt and gradually add to egg mixture. Beat
at low speed until blended. Pour batter into a greased and floured 10” tube pan.
Bake at 300 degrees for 1 hour and 30 minutes or until a wooden pick inserted into
the center comes out clean. Cool in the pan on a wire rack for 10-15 minutes.
Remove from pan and cool thoroughly before serving.