Lemon Lavender Pound Cake with Blackberry Glaze

May 15, 2017
Lemon Lavender Pound Cake with Blackberry Glaze

Lemons, lavender and blackberries! The perfect combination for a spring dessert.

Lemon Lavender Pound Cake with Blackberry Glaze

As mentioned previously, blackberries have been all over the place in my area and been a great price. So, I've been snacking on them, but, also, of course, adding them into desserts.  How could I not? They are the perfect springtime dessert addition!

Also just right for spring?  Lemon and lavender.

If you haven't used lavender in baking before, you should give it a try.  It adds such a great flavor to so many baked goods. Especially, when baking with lemon. I purchased my lavender extract and dried lavender from Amazon, and they were not costly at all.  I've tried it in cake, cupcakes and scones in the past and they have all been a success.  

Now, if you don't want to use both the dried and extract, that's OK.  I only use a small amount of the dried lavender with the extract.  They both give the flavor, but, honestly, my kids seem to like the lavender more when the don't see the specks in the cake.  Yeah, my kids are picky that way. 😕

Use your own flavor judgment when it comes to the dried/extract combination or just use one of them. Whatever your preference. If you want to use just the dried lavender,  I would go with about tablespoon to start out with.  Also, if you don't want to go with any lavender at all, this is still a delicious lemon cake. Simply omit it and go with vanilla extract.

This pound cake is a lemony delight and the added blackberry glaze is the just right for it. It's just right for the time of year.


Lemon Lavender Pound Cake with Blackberry Glaze

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Lemon Lavender Pound Cake with Blackberry Glaze

by Table for Seven
Prep Time: 00:20
Cook Time: 00:40
Ingredients (Serves: 8)
  • 1 1/2 cups flour
  • 1/2 cup (1 stick) butter, softened
  • 1/4 tsp baking powder
  • 1/2 tsp salt
  • 1/4 tsp baking soda
  • 1 cup sugar
  • 3 eggs
  • 3/4 cup plain Greek yogurt
  • 2 TBSP lemon juice
  • 1 tsp lavender extract
  • 1 tsp dried lavender
  • 3/4 cup fresh blackberries
  • 2 TBSP sugar
  • 1 TBSP water
  • 1 tsp lemon juice
  • 2 cups powdered sugar
  • cake adapted from Bake Your Day
Preheat oven to 325 degrees. Grease a 9 inch loaf pan.
In a bowl. whisk together flour, salt, baking soda and baking powder. Set aside.
In a mixing bowl, beat butter and sugar until fluffy. Add in eggs, one a a time, mixing well after each egg. Add in lemon juice and lavender extract.
Gradually add in flour mixture and Greek yogurt, alternately between the two until mixed.
Fold in dried lavender.
Pour into prepared pan and bake for 40-50 minutes or until knife inserted comes out clean.
Let cake cool completely before adding glaze.
In a bowl, lightly toss blackberries, sugar and lemon juice together. Let mixture sit for 20 minutes.
Then, in a blender or food processor, blend blackberry/sugar mixture with 1 TBSP water until pureed.
Drain blackberry puree through a mesh sleeve to remove seeds.
In a mixing bowl, beat blackberry puree with powdered sugar until fully mixed.
Spread on cooled cake

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