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Lemon Lavender Pound Cake

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Category: Cakes

 Ingredients List

  • ~~~~~~~ For the cake ~~~~~~~
  • 1 cup self rising flour / 175g
  • 3/4 cup sugar / 150g
  • 11 tablespoons unsalted butter / 150g , at room temperature
  • 3 eggs, beaten
  • zest of two lemons
  • 1 teaspoon lavender
  • pinch salt
  • ~~~~~~~ For the icing ~~~~~~~
  • juice of one lemon
  • 1 1/2 cups confectioners' sugar / 170g


1. Preheat oven to 350°. Line a loaf pan with parchment paper.

2. Sift flour and set aside. Add sugar and butter to a mixing bowl and beat on medium high speed until light and fluffy (2-3 minutes). Add eggs, zest, lavender, and salt. Beat until well combined.

3. Add flour a quarter at a time mixing just until moistened.

4. Pour batter into lined loaf pan and smooth out the top with a rubber spatula.

5. Bake for 35-40 minutes. Check at 35 minutes with a toothpick. It should be clean with just a little moisture left behind when removed.

6. Cool completely on a wire rack.

7. While cake is cooling, mix lemon juice and sugar together. Stir until you get a good icing consistency. Pour icing over cooled cake and sprinkle with lavender, if desired. Store in an airtight container to retain moisture.

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