My new little (6-inch square) lavender gift book–shown above–is now in production. Inside you’ll enjoy some beautiful photographs of lavender fields, like the one below, plus some of my favorite lavender recipes along with tempting close-up shots that show them off. To view some sample pages and the layout of the book click on: Best-Loved Lavender Recipes Sample

Even though this book is small in size and perfect for gifting, it is packed with 36 recipes and 37 eye-catching photos. Yes, it’s truly a feast for the eyes as well as the taste buds.

Another treat: Scroll down for my Lavender and Lemon Sour Cream Pound Cake recipe. I have been saving it to put in Best-Loved Lavender Recipes, but am giving you an early opportunity to try it now.

Out in a Beautiful Lavender Field

Lavender-Lemon Sour Cream Pound Cake

Lavender-Lemon Sour Cream Pound Cake from Best-Loved Lavender Recipes

 

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Lavender and Lemon Sour Cream Pound Cake Recipe Type : Cake Cuisine: Cooking with Lavender Author: Nancy Baggett A large, handsome, well-flavored and fragrant pound cake, this will win many compliments. It is tender and moist, pairs well with ice cream or whipped cream, but is equally good served on it's own. It doesn't really need a glace, though you can add one if you wish. I created the recipe a while back, and have been saving it for a special occasion--to feature in my new Best-Loved Lavender Recipes cookbook. Tip: You can bake the batter in two 9- by 5 loaf pans if preferred. The baking time will be 55- 70 minutes.

Author: Nancy Baggett

Cuisine: Cake Baking

Ingredients

• 3 cups all-purpose white flour
• 1/4 teaspoon baking soda
• Generous 1/2 teaspoon table salt
• 1 1/2 cups (3 sticks) unsalted butter, slightly softened
• 3 cups lavender sugar (see note below)
• 6 large eggs, at room temperature
• 1/2 cup sour cream or light sour cream
• 1 tablespoon vanilla extract
• 1 tablespoon finely grated lemon zest (yellow part of skin)
• 1/2 teaspoon lavender extract, optional

Instructions

1. Preheat the oven to 350 degrees F. Generously and evenly spray a large (15 cup or similar) Bundt pan or plain tube pan with nonstick spray. Evenly dust the entire interior with flour, then tap out excess. Sift together the flour, baking soda, and salt onto wax paper. In a large mixer bowl with the mixer on medium speed, beat the butter and lavender sugar until lightened and fluffy, about 2 minutes; occasionally scrape down bowl. Reduce speed to low, and gradually beat in the flour mixture. If the motor labors, stir in the last bit of flour by hand. Add the eggs, one at a time, beating 10 seconds after each. Add the sour cream, vanilla, and zest. Beat on medium speed for 2 minutes, occasionally scraping down sides. Put the batter into the pan, smoothing out the surface.
2. Bake (middle rack) for 1 hour and 15 to 25 minutes or until the top is nicely browned and a toothpick inserted in the thickest part comes out with a few crumbs clinging. Let the cake cool on a rack fort 1 hour. Run a table knife carefully around the pan flutes or sides and under bottom to loosen the cake. When fully loosened, slide it out onto a cake plate. Add optional glaze if desired. Makes about 12 to 14 servings.
3. Note: To make the lavender sugar combine 1 cup sugar and 2 generous tablespoons dried culinary lavender buds in a food processor. Process about 4 minutes or until buds are fairly finely ground. Stir the sugar through a fine mesh sieve into a bowl; discard any bits of buds. Thoroughly stir 2 cups more sugar into the bowl. The lavender sugar is ready to use.

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