Lavender Pound Cake

Does it weigh a pound when it’s done?  Does it cost an English “pound” to buy one?  Why is this classic cake called a  ‘pound cake’? Well, it is simply that the original recipe called for a pound each of butter, eggs, sugar and flour!

Our lavender Culinary Center recipe for pound cake is an impressive quick bread that is perfectly paired with fresh berries and freshly whipped cream. Dust with some powdered sugar for an elegant presentation.

Lavender Pound Cake 

• Oil, for pan
• 3½ cups all-purpose flour plus more for dusting baking pan
• 2 teaspoons baking powder
• 2½ cups butter, room temperature
• 12 large eggs, separated, divided
• 2½ cups sugar
• 2 tablespoons sweet sherry
• 1 tablespoon dried lavender flower (or 2 tablespoons fresh)

Preheat oven to 325 degrees.  Prepare a 10” tube pan (or bundt pan) by greasing well and dusting with flour.  Set aside.   In a bowl add flour and baking powder.  Gently still to combine.  Set aside.   In a mixing bowl add butter.  Using a hand mixer, cream on high speed until light and fluffy, scraping sides of bowl with a spatula, as needed.  Add flour mix, a little at a time, and beat until dough is a smooth paste, scraping sides of bowl often.  Set aside. 

In a separate large mixing bowl add egg yolks and sugar.  Using electric mixer with clean beaters, beat for until mixture is thick and light.  Add sherry and lavender and mix to combine.  Add butter and flour mixture, a little at a time, and beat until combined thoroughly, scraping sides as needed to incorporate all ingredients.  Set aside.  In another mixing bowl add egg whites.  Using electric mixer with clean beaters, beat egg whites on high speed until stiff peaks form but are not dry.  Using a spatula, quickly and gently fold whites into the dough.  Turn batter into the baking pan and place in the oven.  Bake for 1 hour and 15 minutes or until straw (or knife) inserted in cake comes out clean.   Remove from oven and transfer to a wire rack to cool.  Serve.

Makes 8 to 12 servings.

ETC:

Did you know that many fresh flowers are edible as long as they are grown in an organic environment?  They are often used by executive chefs in recipes for some of the most elegant, upscale restaurants. Lavender – a close cousin to the mint family – is a very versatile herb that lends a wonderfully aromatic flavor beautifully to baked goods, salads and entrees.  Chefs often combine it with other fresh herbs such as rosemary, fennel and sage.

We served this pound cake at Tuesday Lunch @ The Culinary Center along with our famous Tomato Cognac Soup. Click here to try out that recipe too!

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Find this and other CCKC favorite recipes in our cookbook –

“The Culinary Center of Kansas City’s BEST RECIPES – SECOND EDITION.” ™

Available for purchase on-line at www.kcculinary.com and in our retail store – “The Kitchen Shop.”™