For Ostara I decided I really wanted to make something with lemon and lavender. We have lavender farms not far from here and it was easy to procure some for baking. I thought about what I wanted and a moist Lemon-Lavender pound cake sounded amazing. So I gathered up some recipes and tweaked them to create my own.
For the cake you will need:
*1 1/2 cups of flour (all purpose works well)
*1 1/3 cup sugar
*1 cup yogurt (we only had blueberry dairy based Kefir but regular or vanilla yogurt would be great too)
*1/2 cup room temperature butter (you can heat it a bit if it’s still cool in your house. I had to)
*1 tbs fresh lemon zest
*1 tbs fresh lemon juice
*1 tbs pure vanilla extract
*1 tsp dried edible lavender
*1/4 tsp salt
*1/4 tsp baking powder
*1/4 tsp baking soda
For the frosting you will need:
*1/3 cup powdered sugar
*2 tbs milk (I used the blueberry kefir again)
*1/2 teaspoon pure vanilla extract
Add all the dry ingredients together and mix before setting aside.
Cream the butter. I don’t have a mixer so I whipped it up for about 5 minutes.
Add sugar and cream again. This took another 5 minutes or so.
Add the eggs one at a time. Mix well between each egg.
Then I used a cheese grater on the finest setting to zest about a tablespoon of it.
Then I cut the lemon in half and squeezed out a tablespoon of juice.
I sliced the rest of the half I squeezed and made a refreshing iced lemon water with it. Yum!
Then I greased a 9×5 bread pan to pour the blend in. I baked this at 325 F for 35 minutes. I took it out to cool before putting it on the counter. I don’t have a cooling rack but if you do I would use this.
At this time I whipped up the icing by simply adding all the ingredients listed together. Then I quickly poured it over the pound cake. Immediately I sprinkled on a pinch of dried lavender before the top layer of frosting could create a barrier that prevents it from sticking. It was almost a bit much so I would suggest using less less. My icing pictured had more liquid than what is in the recipe because I wanted a thin layer surrounding the cake. You can mix yours to whatever consistency you desire.