Chances are, if there is honey, lavender, or some combination of the two in a recipe, I will obsess over it. Therefore I simply couldn't leave well enough alone and make this recipe for Honey Vanilla Pound Cake, which by the way is lovely on its own, without adding a honey lavender glaze. I mean....bees to honey, people. I couldn't resist!
From Fig with Lavender Honey Crostini to Honey Lavender Ice Cream and Lavender Honey Scones, this flavor combination never disappoints. It's just about as feminine as one can get in the flavor department but somehow it seems to appeal to both men and woman alike. Last weekend I served this pound cake topped with fresh berries as dessert for family dinner. The verdict was unanimous adoration!
The flavor is reminiscent of a honey flavored old-fashioned donut covered with sweet lavender glaze all sliced up and served in cake form. I don't know many people who would turn up their noses at THAT, do you?
Oh, and I almost forgot. This recipe makes one lovely large loaf but also splits nicely into two minis. This is hands down the perfect gift or offering for any occasion, friend or neighbor! Especially if you want to get on their good side.
photos by Leah Bergman
Honey Lavender Pound Cake
makes 1 standard loaf or 2 minis
Honey Vanilla Pound Cake- Barefoot Contessa
½ pound (2 sticks) unsalted butter, at cool room temperature
1 ¼ cups sugar
4 extra-large eggs, at room temperature
2 tablespoons honey
2 teaspoons pure vanilla extract
1 teaspoon grated lemon zest
2 cups sifted cake flour
1 teaspoon kosher salt
½ teaspoon baking powder
Directions:
1. Preheat the oven to 350 degrees. Grease the bottom of an 8 ½ x 4 ½ x 2 ½-inch loaf pan or two mini loaf pans. Line the bottom with parchment paper, then grease and flour the pan.
2. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed for 3 to 4 minutes, until light. Meanwhile, put the eggs, honey, vanilla, and lemon zest in a glass measuring cup but do not combine. With the mixer on medium-low speed, add the egg mixture, one egg at a time, scraping down the bowl and allowing each egg to become incorporated before adding the next egg.
3. Sift together the flour, salt, and baking powder. With the mixer on low-speed, add it slowly to the batter until just combined. Finish mixing the batter with a rubber spatula and pour it into the prepared pan. Smooth the top. Bake for 50 to 60 minutes, until a toothpick inserted in the center comes out clean. (If you are baking two mini loaves bake for 50 minutes.) Cool for 15 minutes, turn out onto a baking rack, and cool completely before glazing.
Lavender Honey Glaze
1 ¼ cups confectioners sugar
¼ cup warm water
2 tablespoon lavender honey
Directions:
1. Make Lavender Honey: In a small saucepan infuse 1 tbsp. dried lavender in 1 cup of honey over low heat for 30 minutes or up to 2 hours. Honey can be stored in a jar.
2. In a small bowl combine confectioners sugar, honey and warm water. Wisk together until smooth.
3. Drizzle over cooled pound cake and serve!
julia-tagandtibby says
um, yum...looks amazing! I've only ever made sourcream pound cake. might need to branch out soon!
Leah Bergman says
Sourcream pound cake is also delicious! I'm sure you could adjust your favorite sourcream poundcake recipe to add the honey and lavender flavors as well.
MaryAnne says
This was hands-down the best pound cake I've ever had. Kudos, Leah!
Leah Bergman says
Thanks Mom! 😉 xo
Skye says
I adore lavender in cakes. Such a subtle, yet irresistible flavour. And the touch of honey sounds gorgeous too.
Leah Bergman says
Thank you Skye! I really love the delicate flavor of this combination as well. Hope you will give it a try!
Amanda @ Once Upon a Recipe says
I adore pound cake, and this honey lavender version looks and sounds stunning! What a lovely spring treat! (That is, if spring would ever arrive around here!)
Leah Bergman says
It really is so Spring-y! Spring arrived here in LA with force and then just as quickly left again. I swear we have the most fickle weather here. Hope you see some sunshine soon!
Marisa says
mmmm this sounds heavenly!!
bakerbynature says
This pound cake is goooooorgeous! As is this blog! Loves it all!
Clare says
Oh wow! Yummo!
Clare x
Gardenias and Mint says
This sounds absolutely amazing! I have some extra lavender I've been trying to figure out how to use - and this will be perfect!
xo
Christa
http://www.gardeniasandmint.wordpress.com
Leah Bergman says
Perfect! I have no end to the lavender recipes. 😉
Vicki says
This exactly my kind of afternoon treat with coffee! 😉 Oh and I love honey! Thank you Leah for sharing such a lovely treat! 🙂
Xo Vicki
Rita Arancibia says
The baking time does not add up. Cake was too browned!!
Leah Bergman says
I'm so sorry that the baking time didn't work for you! Every oven is different, I would try checking after 50 minutes. If it's golden and a toothpick comes out clean then it's done.
Jennifer d says
How much lavender would I put into the load if I wanted to add it ? Just not as a glaze but inside the pound cake also ?
Kim says
I googled , a recepi for a toaster oven. Can it baked in a toadterboven?
Leah Bergman says
Hi Kim, unfortunately it can't be baked in a toaster over.