I am sooo feeling this spring-to-summer transition that we’re in right now. Now that we’re back in the Midwest and have four distinct seasons (yay!), I’m soaking in the sunshine and spring blooms. Of course this mood continues to my kitchen, where this Strawberry Lavender Pound Cake embodies this time of year perfectly!
This Strawberry Lavender Pound Cake is a tender, golden lavender pound cake topped with a strawberry-vanilla bean glaze. It somehow manages to be delicate and flavorful at the same time, and I’m smitten!
The Best Ingredients Make the Best Pound Cake!
The pound cake is super tender thanks to the addition of kefir, but you can also use buttermilk if you’d like.
Lavender is one of my newest additions to my list of favorite ingredients. I recently discovered lavender paste, and am SO happy with it! All the fabulous flavor of lavender without having actual flowers in your bake. If you’d like to get some for yourself, you can find it here.
I used an 8.5″x4.5″ loaf pan for my pound cake. Lining your pan with parchment makes it easier to remove the pound cake later! I buy pre-cut nonstick parchment sheets that work really well. If you’re interested in checking them out, you can find them here.
Make sure to use *freeze-dried* strawberries for the glaze, because they are free of moisture and will process into a powder along with the sugar. Regular “dried” strawberries are leathery and still contain moisture, so they won’t grind finely. If you can’t find freeze-dried strawberries at your local grocery store, they are available here.
It’s no secret that vanilla bean paste is one of my favorite ingredients of all time! I just had to add the amazing flavor and gorgeous flecks of vanilla bean to the strawberry glaze! If you prefer to substitute, you can use an equal measure of vanilla extract. Because vanilla bean paste is a rather specialty ingredient you may not find it in your local grocery store, but you can find it online here.
Strawberry Lavender Pound Cake: Flavorful Year-Round!
I’m always moving on to new recipes, but I think I’ll be revisiting this beauty again and again. Using the lavender paste and freeze-dried berries, this recipe could be a taste of May year-round! <3
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Strawberry Lavender Pound Cake
Lavender Pound Cake:
- 1½ cups flour
- ⅛ tsp baking powder
- pinch salt
- ½ cup unsalted butter, at room temperature
- 1¼ cups sugar
- 3 eggs
- ½ tsp lavender paste (see note)
- ½ cup kefir (or buttermilk) (I used 1% kefir)
Strawberry Vanilla Bean Glaze:
- 2 cups powdered sugar
- ½ cup freeze-dried strawberries (see note)
- 6 Tbsp whole milk
- ½ tsp vanilla bean paste (see note)
- Preheat oven to 325° F. Grease an 8.5"x4.5" loaf pan and line with parchment (see note). Set aside.
- In a small bowl, combine the dry ingredients (flour, baking powder, and salt). Set aside.
- In the bowl of a stand mixer, cream the butter and sugar until light and fluffy (at least 3 minutes). Add the eggs one at a time, scraping down the sides of the bowl as needed. Add the lavender paste (see note) and mix to combine.
- Alternate additions of the dry ingredients and the kefir (or buttermilk): half the dry ingredients, followed by the kefir, then the remaining dry ingredients. Only mix until just incorporated and no more.
- Pour the batter into the prepared pan and smooth the top with a spatula. Bake until golden and a toothpick inserted in the center comes out clean (or with just a few moist crumbs), about 75 minutes. Allow cake to cool in the pan at least 15 minutes before removing to a wire rack to cool completely.
- Combine the powdered sugar and freeze-dried strawberries (see note) in the bowl of a food processor. Process until as fine as possible.
- Pour the sugar/strawberry mixture into a bowl and add the milk and vanilla bean paste (see note). Add a bit more powdered sugar if too thin, or a bit more milk if too thick.
- Pour the glaze over the cooled cake. Garnish with strawberries and lavender, if desired. Allow the glaze to set before serving.Enjoy!