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One-Bowl Olive Oil Pound Cake with Lemon & Lavender

Posted Sep 22 2010 11:10am

Nickerdoodle is home today with an earache and mild fever, so we've spent most of the day shuttling to the doctor and pharmacy and grocery store. But now we're home to stay, and savoring trains, trucks and Curious George.

The cake came out perfectly, if I do say so myself. And much to my surprise, Nick loved it too! I thought he would object to the lavender, but he proclaimed it "sooooo delicious, Mommy."
I hope you love it, too--it's a breeze to make and bake!

One-Bowl Olive Oil Pound Cake with Lemon & Lavender

Makes 12 servings

Preheat oven to 325°F (160°C)
9x5-in metal loaf pan, sprayed with nonstick baking spray with flour

1-1/2 cups all-purpose flour
1 cup granulated sugar
4 tsp dried lavender flowers
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
6 tbsp unsalted butter, room temperature
2 tbsp extra virgin olive oil or O & Co Lemon Olive Oil
2 eggs, room temperature
1/2 cup sour cream
2 tsp finely grated lemon zest
Lemon-Honey Icing (see below)

1. In a large bowl, whisk together flour, sugar, lavender, baking powder, baking soda, and salt.
2. Add the butter, olive oil, eggs, sour cream, and lemon zest to bowl with flour mixture. Using an electric mixer on medium speed, beat 1 minute until blended. Scrape sides and bottom of bowl with spatula. Beat on high speed 2 minutes longer.
3. Spread batter evenly in prepared pan.
4. Bake in center of preheated oven for 1 hour and 45 to 50 minutes or until a piece of uncooked spaghetti inserted in the center comes out clean. Let cool in pan on a wire rack for 10 minutes, then invert cake onto rack to cool completely. Drizzle Lemon-Honey Icing over top of cooled cake.

Lemon-Honey Icing

1-1/2 cups confectioners' sugar
2 tbsp honey
2 tbsp fresh lemon juice

Add all the ingredients to a small bowl and stir until smooth. Set the bowl aside.
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