Lavender Pound Cake with Lemon Glaze

The light and fluffy texture of this cake brings to perfection the floral and citrus bursts of flavor.  We don’t usually cook with flowers in my house, so my family was pleasantly surprised by the delightful hint of lavender highlighting the freshness of the lemon.

This recipe features the new Vitality oils from Young Living.  I’m thrilled to be able to enjoy Lavender Vitality Essential Oil in new and exciting food recipes.  And, of course, I wanted to start with dessert!

  • 1 cup butter, softened
  • 2 cups sugar
  • 4 eggs
  • 3 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup buttermilk
  • 1 teaspoon vanilla paste or vanilla extract
  • 10 drops Lemon Vitality Essential Oil (plus 10 drops for glaze)
  • 6 drops Lavender Vitality Essential Oil (plus 1 drop for glaze)
  • 1/4 cup edible lavender flowers (plus 2 tablespoons separated for topping)
  • 2 cups powdered sugar
  • 1/4 cup heavy whipping cream

  1. Heat oven to 325 degrees.  Prepare baking pans.  We used this adorable mini fluted tube pan.
  2. In a large mixing bowl, beat the butter and sugar until light and fluffy.
  3. Add the eggs into the butter mixture one at a time making sure to thoroughly mix in each one before adding the next one.
  4. In a small bowl, combine the flour, baking soda, and salt.
  5. Now alternate adding the dry mixture and buttermilk into the butter mixture a little at a time.
  6. Stir in vanilla, 10 drops Lemon Vitality Essential Oil, 6 drops of Lavender Vitality Essential Oil, and 1/4 cup lavender flowers.
  7. Pour batter into cake molds and bake at 325 for 33 – 36 minutes.  The cake is done when a toothpick inserted into the center comes out clean.
  8. Allow the cake to cool in the pan on a cooling rack for 10 minutes before removing it from the pan.  Allow to cool completely before glazing.
  9. To create the glaze, stir together the powdered sugar, heavy cream, 10 drops of Lemon Vitality Essential Oil and 1 drop of Lavender Vitality Essential Oil. Stir thoroughly.  Drizzle over the cooled cakes and sprinkle lightly with extra lavender flowers.

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