Lemon-Lavender Pound Cake

I was first introduced to Wholesome Sweeteners at the BlogHer Food Conference last summer here in Austin.  I loved all of the products we received, but my favorite was the Cinnamon Agave Syrup.  I use it in coffee and tea, and I have been wanting to use it in recipes in place of sugar.  When they reached out to me for a blogger partnership, I was very excited.  They were kind enough to send me two bottles of the Cinnamon Agave, and I used it in the Lemon-Lavender Pound Cake below.

As many of you know, I’m not a baker.  I just don’t seem to have a knack for it.  But a while back, my cousin made the best lemon-lavender sugar cookies and I’ve been in love with that flavor combination since.  I figured a pound cake was something I could do without too much trouble, and this came out wonderfully.

Lemon-Lavender Pound Cake | Sarafina's Kitchen

recipe inspired by BakeYourDay.net

  • 1 1/2 cups all-purpose flour
  • 1/4 tsp. baking powder
  • 1/8 tsp. baking soda
  • 1/4 tsp. salt
  • 1/2 cup butter, softened
  • 2/3 cup  Wholesome Sweeteners Cinnamon Agave Syrup
  • 3 eggs
  • 3/4 cup Plain Greek Yogurt
  • 1 Tbs. lemon juice
  • 1 tsp. vanilla extract
  • 1 tsp. lemon zest
  • 1 Tbs. dried lavender
  • Lavender Glaze (see below)
  1. Preheat oven to 325 degrees. Grease one 9×5 (or two 5.75×3 mini) loaf pan and set aside.
  2. In a medium bowl, combine the flour, baking powder, baking soda, and salt. Set aside.
  3. In the bowl of a stand mixer, cream the butter. Gradually add the sugar and cream until light and fluffy, about 7 minutes. Add the eggs, one at a time, mixing each until fully incorporated.
  4. Slowly add the dry ingredients, alternating with the Greek yogurt, to the creamed butter and sugar and mix just until incorporated. Add the lemon juice, vanilla extract and lemon zest and beat on low just until blended. Gently stir in the lavender.
  5. Pour the batter into the prepared pan(s) and bake for 30-35 minutes until the edges begin to brown and a toothpick inserted in the center of the loaf comes out clean.
  6. Cool in the loaf pans for 10-15 minutes before transferring to a wire rack.

Lavender Glaze

  • 1-1/2 cups  powdered sugar
  • 2 Tbsp.  milk
  • 1 Tbs. dried lavender
  • 1 tsp. lemon zest

Mix the sugar and milk.  Stir in the lavender and lemon zest.  Drizzle over the cake.

Comments

  1. Joe Vogel says:

    bring me a slice   :-)

     

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