This recipe borrows some of the same ratios of traditional pound cake, but thanks to Cecilia Leung’s clever version using techniques used for sponge cakes, you get a much lighter cake with all the richness.
Ingredients
Pound Cake
1tbspdried culinary lavender flowers
1-1/4cupsgranulated sugar250g
4eggs, at room temperature
1tspbaking powder
1/2tspKosher salt
8ozStraus butter, melted224g
1/4cupStraus whipping cream60g
2tbspolive oil
1-1/4cupsall-purpose flour150g
Lemon Glaze
2cupspowdered sugar
1tbsphot water
1 tbsplemon juice
3-4stemslavender, for garnish
Instructions
Pound Cake
Preheat the oven to 325F. Line one standard loaf pan with parchment paper.
Rub the lavender flowers into the sugar for a minute, removing any stems.
Place the eggs in the bowl of a stand mixer fitted with the whisk attachment. Beat the eggs on medium speed for a couple of minutes. Stream in the lavender sugar, baking powder and salt, beating until your mixture looks thick and ribbon-like.
Stream in the butter, followed by the cream and oil. Sift the flour over the bowl and mix on low speed until just combined.
Pour into pan and bake for 35-40 minutes.
Lemon Glaze
Whisk the sugar, lemon juice and water until smooth. Once fully cooled, unmold the cake and turn it upside down. Pour glaze over the cake and garnish.