Lemon Lavender Pound Cake with Raspberry Glaze

Servings

12-15 servings

Ingredients

For the cake:

• 1 1/2 cups (190g) unsalted butter, softened
• 1 3/4 cups (225g) granulated sugar
• 4 large eggs, at room temperature
• 2 teaspoons grated lemon zest
• 2 tablespoons freshly squeezed lemon juice
• 1 teaspoon dried lavender buds
• 2 1/4 cups (280g) all-purpose flour
• 1 teaspoon baking powder

For the glaze:

• 1 cup (200g) fresh raspberries
• 2 tablespoons granulated sugar
• 2 tablespoons freshly squeezed lemon juice

Instructions

Preparing the cake:

1. Preheat your oven to 325°F (165°C). Grease a 9x5-inch loaf pan and set it aside.
2. In a large mixing bowl, cream together the butter and sugar until light and fluffy.
3. Beat in the eggs one at a time, followed by the lemon zest and juice.
4. Stir in the lavender buds and let them steep for 10 minutes.
5. Add the flour and baking powder to the mixture, beating until just combined.
6. Pour the batter into the prepared loaf pan and smooth the top.

Baking the cake:

1. Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.
2. Remove the cake from the oven and let it cool in the pan for 10 minutes.
3. Transfer the cake to a wire rack to cool completely.

Making the glaze:

1. In a blender or food processor, puree the raspberries, sugar, and lemon juice until smooth.
2. Strain the mixture through a fine-mesh sieve into a small bowl, pressing on the solids to extract as much liquid as possible.
3. Discard the solids and whisk in 1 tablespoon of water.

Assembling the cake:

1. Once the cake is completely cool, place it on a serving plate or cake stand.
2. Drizzle the raspberry glaze over the top of the cake in a zigzag pattern.

Notes

• Make sure to use high-quality lavender buds that are specifically labeled as "culinary" or "food-grade".
• Don't overmix the batter, as this can result in a dense cake.
• If you prefer a thicker glaze, simply reduce the amount of water in the recipe.