Lemon Poppyseed Poundcake with Lavender
Tangy, lightly sweet, deeply aromatic, and bursting with flavor, Lemon Poppyseed Pound Cake with Lavender is a twist on the classic.
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Servings: 8
Equipment
- 1 mixing bowl/mixer
- 1 Loaf Pan
- toothpick
Ingredients
Lemon Poppyseed Pound Cake with Lavender
- 2 cups 1.1 GF flour
- 1/4 tsp kosher salt
- 1/4 tsp baking soda
- 2 1/2 tsp baking powder
- 1 1/4 cup sugar
- 1 1/2 tbsp lemon zest
- 1/3 cup lemon juice
- 1 tsp Amoretti lavender extract
- 3/4 cup olive oil
- 2 tbsp poppy seeds
- 3 eggs
- 1/2 cup milk
Lemon Glaze
- 2 cups powdered sugar
- 1 tbsp lemon juice
Instructions
- Preheat the oven to 350 degrees. Butter a loaf pan and set it aside.
- Add the sugar and lemon zest to a bowl. Use your fingers to rub the lemon zest into the sugar, releasing the oils.
- Add the eggs, lemon juice, lavender extract, milk, and olive oil and mix to combine.
- Add the remaining ingredients to the bowl and mix to just combine.
- Pour the batter into the prepared loaf pan and spread it out.
- Allow the pound cake to bake for 50-65 minutes or until a toothpick comes out clean.
- Let cool completely.
- Add the ingredients for the glaze to a bowl and mix to combine.
- Pour the glaze over the top of the pound cake. Slice and enjoy!
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