Blackberry Lavender and Lemon Pound Cake

Are you as happy as I am that blackberries are in season? I’m seeing them left and right on sale now in the markets and it’s making me oh so happy. My latest greatest find was 3 for a dollar, so I had to strike! Brought these beauties home and made this scrumptious pound cake. It is super duper moist. That’s right- I said super duper. The lemon glaze that adorns the top takes it to the next level. The recipe calls for quite a bit of lavender- but don’t be scared, the flavor does not overpower the cake at all-just make sure you are buying culinary dried lavender. It can be a bit hard to find, but higher end stores like Whole Foods carries it in their spice aisle. The original recipe comes from Miche Bacher from her cookbook “Cooking with Flowers” which now that I took a sneak peak on Amazon, I might have to purchase the book! The recipe is posted on fancy flours website.

Blackberry Lavender & Lemon Pound Cake

recipe: from fancyflours.com (reprinted from original recipe by Miche Bacher) from cookbook “Cooking with Flowers”

2 Tbsp. dried (culinary) lavender buds

3/4 Cup buttermilk (or 3/4 Cup milk + scant Tbsp. lemon juice-see notes in step one).

2  1/2 Cups all purpose flour

1  1/2 tsp. baking powder

1/2 tsp. salt

zest of one lemon

1 pint blackberries (2 small 6 oz. containers)

1 Cup unsalted butter, softened

2 Cups sugar

4 eggs + 2 egg yolks

2 Tbsp. lemon juice

 

1.  Stir lavender buds into the buttermilk and let steep for 30-45 minutes, or if you don’t have buttermilk stir the buds into 3/4 cup of milk and 10 minutes before preparing the batter stir in a scant tablespoon of lemon juice.

2. Preheat oven to 325° F.  Prepare a loaf pan (9x5x3) with nonstick baking spray and line with a parchment sling, leaving parchment so it hangs over the long sides of the pan with at least 3 inches, then spray again. In a medium bowl whisk together the flour, baking powder, salt, and lemon zest. Gently stir in the (washed & dried) blackberries.

3. Cream together the butter and sugar until light and fluffy. Beat in the eggs and yolks one at a time on medium speed until incorporated. Note: the mixture may appear curdled, but don’t worry-it will come together once you add the dry ingredients.  Stir in the lemon juice.

4. Gently fold in BY HAND (not with an electric mixer), one third of the flour/berry mixture, then add in 1/2 of the milk/lavender mixture, adding in another third of flour mixture, then the last half of milk mixture, ending with last 1/3 of flour mixture. Gently pour the batter into the pan (Note: only fill the pan 3/4 of the way full- you may have some batter left over), and bake for ~ 40 minutes or a wooden skewer when inserted comes out with a few moist crumbs. Let cake cool in the pan for about 10 minutes, then remove using the parchment sling. Allow the cake to cook completely on a wire rack, then glaze with lemon glaze.

Lemon Glaze

2 Cups confectioners sugar

3 Tbsp. fresh lemon juice

In a small bowl whisk together sugar and juice until glaze is smooth and free of any lumps.