Summer Recipes: Lavender Lemonade Pound Cake

It's summer! The sun, the heat, bright blue skies, and lots of outdoor fun. Summer's colors have inspired me to eat colorfully too. Here's a series of quick and easy recipes that have made my summer bright and cheerful so far. Life doesn't have to follow any order and so, I'll begin with something sweet.

Lavender Lemonade Pound Cake

This is my version of a reduced sugar basic Lemon Pound cake. Pound cakes make a great accompaniment for breakfast, a coffee break or a summer night picnic.

For 8-10 servings, you'll need -
2 sticks (1 cup) butter at room temperature
3/4 cup evaporated cane sugar
5 eggs
2 teaspoons lemon juice
1 teaspoon lemon zest (zest the lemon before you cut it to squeeze the juice)
2 cups unbleached flour
1 teaspoon baking powder
11/2 teaspoons sea salt
1 teaspoon dried lavender buds


Procedure:

1. Preheat oven to 350 degrees F. Grease a loaf pan; I like to use a bundt cake pan for this because it looks prettier. 
2. Beat the butter and sugar together in a mixing bowl until light ad fluffy.
3. Add the eggs one at a time while beating after each addition. 
4. Add lemon juice and zest. 
5. Sift the flour, baking powder, and salt together in a separate bowl and add them to the mixture. Add the lavender. Beat until smooth.
6. Pour in to the pan and bake for 1 to 11/2 hours, or until it tests done with a toothpick or knife. 
7. Cook the cake pan for a few minutes; turn it out on to a wire rack to cool completely.
8. It tastes best when served warm with vanilla ice cream and blue berries. Or, try it with a fruit sauce or whipped cream.
9. Most importantly, ENJOY!

I swear it tastes like lavender lemonade that you get at fancy cafe in the summer.

Look out for more colorful recipes and a easy to fix Mexican meal.

I have a fridge magnet that says - "Love people. Cook them good food."

I do!