Pound Cake with Blueberries and Lavender Syrup
Pound Cake with Blueberries and Lavender Syrup is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Put oven rack in middle position and preheat oven to 350°F.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPut oven rack in middle position and preheat oven to 350°F.
Generously butter and flour loaf pan, knocking out excess flour.
Whisk together flour, baking powder, and salt.
Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until light and fluffy, about 3 minutes in a stand mixer or 5 with a handheld.
Add eggs 1 at a time, beating well after each addition, then beat in zest and vanilla.
Reduce speed to low and add flour mixture and milk alternately in batches, beginning and ending with flour and mixing until just incorporated.
Spoon batter into loaf pan and bake until golden and a wooden pick or skewer inserted in center comes out with crumbs adhering, 1 to 1 1/4 hours.
Cool cake in pan on a rack 30 minutes, then invert onto rack and cool completely.
Bring water and sugar to a boil in a small saucepan, stirring until sugar is dissolved.
Remove from heat and stir in lavender, then steep 30 minutes for dried lavender or 40 minutes for fresh.
Pour syrup through a fine-mesh sieve into a bowl, discarding lavender.
Stir in lemon juice and blueberries.
Spoon berries and syrup over slices of cake just before serving.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.