Lemon and dried lavender flowers make this pound cake deliciously different and fragrant.
- 8 ounces (1 cup) butter (softened)
- 2 cups granulated sugar
- 5 large eggs
- 3 cups cake flour (stir before measuring)
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 8 ounces sour cream, light or full fat
- 1 1/2 tablespoons dried lavender flowers
- Juice and zest of 2 lemons, about 5 to 6 tablespoons juice and 1 tablespoon finely grated zest
- For the Glaze:
- 1 lemon juiced, about 2 1/2 tablespoons
- 2 teaspoons dried lavender flowers
- 1 to 2 tablespoons hot water
- 1 cup confectioners' sugar
Note: while there are multiple steps to this recipe, this iced hot cocoa is broken down into workable categories to help you better plan for preparation and cooking.
Make the Cake
Heat oven to 325 F. Grease and flour a 12-cup Bundt cake pan.
Cream butter with granulated sugar until light. Beat in eggs, one at a time, beating well after each addition.
Combine the flour, baking soda, and salt. Add about 1/3 of the flour mixture to the creamed mixture, along with half of the sour cream. Beat until well blended.
Repeat with another 1/3 of the flour mixture and the remaining sour cream, scraping the sides of the bowl a few times. Beat in the remaining flour mixture until smooth and well blended.
Fold in the 1 1/2 tablespoons of dried lavender flowers and the juice and zest of 2 lemons. Spoon into the prepared baking pan.
Bake for 50 to 60 minutes, until a toothpick inserted in center comes out clean.
Make the Glaze
Heat lemon juice (juice of 1 lemon) and 2 teaspoons lavender flowers in the microwave or on stovetop.
Strain out flowers; set juice aside and discard the flowers.
In a bowl, combine the confectioners' sugar, hot lemon juice, and enough hot water to make a good drizzling consistency.
Drizzle over the cooled (can be slightly warm) cake.