Indulge your senses with a slice of our Buttermilk Pound Cake infused with delicate lavender and served with luscious strawberry preserves! This enchanting dessert not only boasts a rich, buttery flavor but also invites a floral twist that will transport your taste buds to a sun-kissed garden. Perfect for gatherings or a cozy afternoon treat, this cake is the ultimate showstopper that will leave your guests asking for seconds. Ready to impress? Let’s dive into this delightful recipe that’s easier to make than you think!
Prep Time: 20 mins
Cook Time: 1 hrs
Total Time: 1 hrs 20 mins
Cuisine: American
Serves: 10 servings
Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1 tablespoon dried lavender
- Strawberry preserves for serving
Instructions
- Preheat the oven to 325°F (165°C). Thoroughly grease and flour a 10-inch bundt pan or tube pan, ensuring all surfaces are evenly coated to prevent sticking.
- In a large mixing bowl, cream the softened unsalted butter with granulated sugar using an electric mixer. Beat on medium-high speed for 4-5 minutes until the mixture becomes light, fluffy, and pale yellow in color.
- Add eggs one at a time, beating thoroughly after each addition. Ensure each egg is completely incorporated before adding the next. Mix in the vanilla extract.
- In a separate bowl, sift together the all-purpose flour, baking powder, and salt. Crush the dried lavender slightly between your fingers to release its aromatic oils.
- Gradually add the dry ingredients to the butter mixture, alternating with buttermilk. Begin and end with the flour mixture, mixing on low speed just until combined. Do not overmix.
- Gently fold in the crushed lavender, distributing evenly throughout the batter.
- Pour the batter into the prepared pan, smoothing the top with a spatula to ensure even distribution.
- Bake in the preheated oven for 60-70 minutes, or until a wooden skewer inserted into the center comes out clean with just a few moist crumbs.
- Remove from oven and let the cake cool in the pan for 15 minutes. Then carefully turn out onto a wire rack to cool completely.
- Once cooled, slice the cake and serve with a generous dollop of strawberry preserves on the side or drizzled over the top.
- For best flavor, let the cake rest for several hours or overnight, allowing the lavender to infuse more deeply into the cake.
Tips
- Room Temperature Ingredients: Ensure your butter and eggs are at room temperature for a smoother batter and better texture. This helps the ingredients blend more easily, resulting in a light and fluffy cake.
- Measure Flour Correctly: When measuring flour, use the spoon-and-level method to avoid packing it into the cup, which can lead to a dense cake.
- Don’t Overmix: Mix the batter just until combined after adding the dry ingredients. Overmixing can lead to a tough texture, so be gentle!
- Infuse the Lavender: For a stronger lavender flavor, consider steeping the dried lavender in the buttermilk for about 30 minutes before using it in the recipe. Just strain it out before adding to the batter.
- Cooling Time: Allow the cake to cool in the pan for the recommended time before transferring it to a wire rack. This helps it set properly and prevents breaking.
- Serving Suggestions: For an extra touch, serve the cake with whipped cream or a scoop of vanilla ice cream alongside the strawberry preserves for a delightful dessert experience.
- Flavor Development: For the best flavor, let the cake rest for several hours or overnight before serving. This will allow the lavender to infuse more deeply into the cake, enhancing its aroma and taste.
Nutrition Facts
Calories: 480kcal
Carbohydrates: 62g
Protein: 6g
Fat: 24g
Saturated Fat: 14g
Cholesterol: 125mg
