White Chocolate Lavender Pound Cake.
(photo credit: Laura Frankel)
This cake is a snap to put together and can be made ahead of time and frozen. The springtime addition of lavender adds a lingering herb flavor that complements the chocolate. Food grade Lavender can be found on-line or in many markets.
For the cake
1 ¾ cups all purpose flour
2 teaspoons sea salt
1 ½ teaspoons baking powder
1 ½ sticks butter, softened at room temperature
¼ cup sour cream
3 ounces white chocolate, melted
1 cup sugar
4 large eggs, at room temperature
2 teaspoons vanilla extract
1 tablespoon dried lavender
1 tablespoon lime zest
Preheat the oven to 162, butter 1 5X9 loaf pan.
1. Combine the flour, salt and baking powder and set aside.
2. Cream the butter, sour cream, white chocolate and sugar until light and fluffy. You may need to scrape the bowl down several times to fully incorporate the ingredients.
3. Lightly beat the eggs in, one at a time. Be sure to scrape the bowl down after each addition. Add the vanilla, lavender and lime zest.
4. Reduce the speed, add the flour and mix the batter just enough to incorporate the flour. Over-mixing will result in a tough cake. I usually just mix the flour in by hand.
5. Pour the batter into the prepared pan and smooth the top. Bake the cake until a tester comes out clean (about 55-65 minutes). Let the cake cool in the pan on a wire rack for about 30 minutes. Remove the cake from the pan and allow to cool completely on the rack.For the topping
1 cup heavy cream
1 tablespoon confectioner’s sugar
2 teaspoons lime zest
1. Combine the cream, confectioner’s sugar and lime zest in a bowl. Beat until soft peaks form. Dollop over cake to serve.Chef Laura Frankel is Executive Chef for Spertus Kosher Catering and author of Jewish Cooking for All Seasons, and Jewish Slow Cooker Recipes.