Description
A delightful pound cake infused with lemon and lavender, perfect for any occasion.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 1 tablespoon lemon zest
- 2 tablespoons dried lavender
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- Cream together the softened butter and sugar until light and fluffy.
- Add the eggs one by one, mixing well after each addition.
- Combine the flour, baking powder, and salt in a separate bowl, then alternate adding it with milk to the butter mixture.
- Stir in the lemon zest, lavender, and vanilla extract.
- Pour the batter into the prepared loaf pan.
- Bake for 60-70 minutes, or until a toothpick comes out clean.
- Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
Store in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1 slice
- Calories: 270
- Sugar: 22g
- Sodium: 420mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg
