Lavender Pound Cake
Servings Prep Time
2small cakes 20minutes
Cook Time
90minutes
Servings Prep Time
2small cakes 20minutes
Cook Time
90minutes
Ingredients
Instructions
  1. Beat the cream cheese and butter until creamy. Add the sugar and mix until light and fluffy.
  2. In a separate bowl add the flour and salt and set aside
  3. Add the eggs one at a time, alternating with the flour/salt mixture. mix well with each addition ending with flour. Then add the lemon, vanilla, almond extracts and the apricot nectar-mixing until blended. Fold in the lavender flowers by hand.
  4. Pour batter into two well greased, small pudding molds (similar to a small bundt or angel food pan) or you can use an alternate container such as a ovenproof bowl or clean, new, flour pot. you may need to adjust the bake time if using a container without a hollow center like the molds)
  5. Bake in a pre-heated oven set at 315 degrees for 1 hour and 20-30 minutes or until pick comes out clean.
  6. Cool 15-20 minutes. Loosen edges of pan with a knife and turn out from pan and cool completely. This cake freezes wonderfully. You can ice it and serve immediately or wrap well and freeze for up to 6 months.