Lavender Ginger Brown Sugar Pound Cake

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This yummy recipe comes from Ming Tsai, and is adapted by me a tad to incorporate our Organic Culinary Lavender. It combines together with the ginger beautifully, enlivening this recipe with a delicate floral-spice flavor. We love it!

Makes 2 Loaves

Ingredients

1 lb unsalted butter

1 lb dark brown sugar

1 lb eggs (9-10 large eggs)

1 lb. all purpose flour

2 tablespoons culinary lavender “Signature Blend”

2 tablespoons plus 1 teaspoon ground ginger powder

¼ teaspoon kosher salt

Cooking spray with flour, for greasing pans

Whipped cream, for serving

Directions

  • Preheat oven to 350 degrees. In a stand mixer fitted with a paddle, cream butter.
  • Add sugar and continue to cream together until light & fluffy.
  • With mixer still going, add 1 egg at a time.
  • In a bowl, combine flour, culinary lavender, ginger & salt. Sprinkle in flour mixture while beating & mix until just incorporated.
  • Spoon into greased loaf pans.
  • Bake 350 degrees in center of oven for 55-60 minutes. Cake will be done when deep golden brown and skewer comes out clean when inserted into center of cake. Allow to cool on wire rack, run knife around edge & release from pan. Serve slices with generous amount of whipped cream. Second loaf can be stored, wrapped tightly in freezer, for 2-4 weeks.

Enjoy with a warm cup of Gorge Wind Tea

Recipe was altered a tad with our Culinary Lavender, thanks to Ming Tsai.

See more Yummy Lavender recipes!

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