The Lovell Table

The word moist is highly controversial. It makes some people- like my sister feel the ick. For me, it is incredibly acceptable to be used as an adjective when talking about cake. Especially when that cake actually fits its description. This Lavender Lemon Pound Cake is especially moist and zesty. The perfect balance of citrus and sweet with a hint of lavender. This is the perfect cake to serve for Easter or anytime this spring.

Ingredients

• 2 & 1/4 cups flour
• 1/2 teaspoon baking powder
• 1 & 1/2 teaspoons lavender powder
• pinch of salt
• 1 & 1/2 cups salted butter (3 sticks) at room temperature
• 3 cups cane sugar
• zest of 2 lemons
• 5 eggs
• 1 teaspoon (or a splash) of vanilla extract
• 1 1/4 cups buttermilk
• juice of 1 lemon
• 1 tablespoon powdered sugar
• 1/2 cup heavy cream
• 1 cup white chocolate chips

Method

1. Heat oven to 325 degrees
2. Combine the cane sugar with the lemon zest by mixing with a small spatula and rubbing the zest in with your fingers
3. In a bowl, whisk together the flour, salt, baking powder, and lavender powder and then set aside
4. In a stand mixer fitted with a whisk, whisk the butter on high until creamy and lighter in color (about 3 minutes)
5. Whisk in the lemon sugar on medium high until combined
6. Crack the eggs in 1 at a time
7. Add a splash of vanilla extract
8. Turn the mixer on low and alternate between adding the flour mixture and the buttermilk in portions until it has all been completely combined (start with the flour and end with the flour)
9. Pour into a heavily greased bunt pan
10. Bake for 1 hour 10 minutes or 1 hour 15 minutes
11. Let cool in bunt pan for 20 minutes
12. While the cake cools in the pan make the lemon drizzle- combine the powdered sugar with the lemon juice
13. Flip the cake out of the pan onto a wire rack
14. Pour the lemon drizzle over the top
15. Let cool for 20 more minutes
16. Heat the heavy cream in the microwave for 1.5 minutes
17. Pour the hot cream over the white chocolate chips in a heat proof bowl
18. Cover with a plate or paper towel and let sit for 3 minutes
19. Once 3 minutes is up mix the white chocolate chips into the cream until completely combined
20. Use a spoon to ladle the glaze (as much as you want) over the cake
21. Carefully transfer the cake to a cake stand or platter to serve