This Strawberry Lavender Pound Cake is so tender thanks to kefir (or buttermilk!), delicately flavored with lavender, and topped with strawberry-vanilla bean glaze! Pound cake perfection!
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.
For Glaze:
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!
Notes
Note on lavender paste: I recently discovered this product, 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.Note on parchment: 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.Note on freeze-dried strawberries: Make sure to use *freeze-dried* strawberries, as they are free of moisture and will process into a powder along with the sugar. If you can't find them at your local grocery store, they are available here. Note on vanilla bean paste: 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. If you'd like to get some vanilla bean paste and you can't find it in your local grocery store (I never can), you can find some here.