<- Back To Recipes
Lemon Lavender Pound Cake with Raspberry Swirl

2023-02-20 - Written by: Emma J. Wilson

Pound Cake Lemon Lavender Raspberry

Lemon Lavender Pound Cake with Raspberry Swirl

A moist and flavorful pound cake infused with the brightness of lemon zest, the subtlety of lavender, and a sweet raspberry swirl.

Lemon Lavender Pound Cake with Raspberry Swirl

A refreshing twist on the classic pound cake, this recipe combines the brightness of lemon zest with the subtlety of lavender and a sweet raspberry swirl.

Ingredients

For the cake:

  • 1 cup (200g) unsalted butter, softened
  • 1 3/4 cups (210g) granulated sugar
  • 4 large eggs, at room temperature
  • 2 teaspoons grated lemon zest
  • 2 tablespoons freshly squeezed lemon juice
  • 2 teaspoons dried lavender buds
  • 2 1/4 cups (280g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt

For the raspberry swirl:

  • 1 cup (120g) fresh raspberries
  • 2 tablespoons granulated sugar

Instructions

  1. Preheat your oven to 325°F (165°C). Grease a 9x5-inch loaf pan and line it with parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a large mixing bowl, use an electric mixer to beat the butter until creamy. Add the sugar gradually and continue beating until light and fluffy.
  4. Beat in the eggs one at a time, followed by the lemon zest and juice.
  5. Stir in the lavender buds.
  6. With the mixer on low speed, gradually add the flour mixture and mix until just combined.
  7. Pour the batter into the prepared loaf pan and smooth the top.

To make the raspberry swirl:

  1. In a small bowl, mash the raspberries with a fork to release their juice.
  2. Add the granulated sugar and stir until well combined.

Assembly and baking

  1. Dollop the mashed raspberries on top of the batter in the loaf pan.
  2. Use a knife or spatula to create a swirly design by gently folding the raspberries into the batter.
  3. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  4. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Serving

  1. Once the cake is completely cool, use a serrated knife to slice it into thick pieces.
  2. Serve with a dollop of whipped cream or a sprinkle of powdered sugar, if desired.

Note: This recipe was generated based on the following ingredients and variations:

  • Apple baked crumble (flavor inspiration)
  • Lemon bars (lemon flavor)
  • Raspberry panna cotta (raspberry flavor)
  • Pound cake (base recipe)