Lavender Honey Pound Cake with Lavender Ice Cream

Lavender Honey Pound Cake with Lavender Ice Cream


Lavender Honey Pound Cake with Lavender Ice Cream

When you add just the perfect amount of lavender to a buttery cake or cookie, its role is the same as vanilla. As a background flavor that adds depth and fullness to the flavor profile but does not announce itself too boldly.

This lavender honey pound pound cake is unique in its flavor and stunningly beautiful if you have fresh lavender blossoms you can use for garnish. The home-made lavender ice cream is well enough alone but makes a wonderful accompaniment to the pound cake. Decadent!


1 tablespoon dried culinary lavender buds, ground
2 3/4 cups sugar
3 cups flour
1/4 teaspoon baking soda
1 cup sour cream
1/4 cup sourwood honey
6 large eggs
1/2 teaspoon salt
1/2 pound (2 sticks) unsalted butter, at room temperature
1 teaspoon vanilla extract

Preheat oven to 350 degrees. Grease and flour a 10-inch tube pan. Place the lavender in the spice grinder with 2 tablespoons of sugar. Pulse until the lavender is finely ground. Transfer to a small bowl and stir in the remaining sugar.

Sift the flour and baking soda together three times.   In a small bowl, mix the sour cream and the honey.   Separate the eggs, placing the whites in a large bowl and the yolks in a cup. Add 1/4 teaspoon of the salt to the whites and beat with an electric mixer until stiff peaks form. In another large bowl, combine the butter and sugar. Beat with the mixer until fluffy. Beat in the vanilla and the remaining 1/4 teaspoon of salt. Beat in the yolks, one at a time, beating well after each addition. Beginning with the dry ingredients, alternately beat in the flour and sour cream in three additions each. Fold in the egg whites and pour into the prepared pan. Bake for 1 hour, or until a skewer inserted in the center of the cake comes out clean. Let cool for 10 minutes and then invert onto a wire rack. Cool completely. Prepare the white chocolate drizzle.

White Chocolate Drizzle:

5 1/4 ounces chopped white chocolate
1 tablespoon heavy cream

Place the chocolate in the top of a double boiler or a metal bowl that fits atop a saucepan. Stir over simmering water for 2 minutes, or until melted. Whisk in the cream. Use a whisk to drizzle the warm mixture over the cake.

Lavender Ice Cream

2 Heaping Tablespoons Organic Culinary Lavender
1 1/2 cups whole milk
1 1/2 cups heavy cream

1.2 tsp vanilla extract
3/4 cup sugar
6 large egg yolks
pinch of salt

In a medium saucepan, mix lavender blossoms with the milk ½ cup of the cream, and the sugar.  Once warm, remove from heat, cover, and let steep for one hour.

To make the ice cream custard, pour the remaining cream into a large bowl set in a larger bowl of ice water, and put a mesh strainer on top. Use a strainer to skim the lavender from the milk and squeeze the leaves to extract as much liquid as possible back into the saucepan, then discard them. Rewarm the lavender infusion, then whisk the eggs yolks together in a bowl and slowly pour in the warm infusion, whisking constantly.

Scrape the warmed egg yolks and infusion back into the saucepan and cook, stirring continuously with a heatproof spatula, until the custard leaves a trail on the spatula when you drag your finger across it. (If using a thermometer, it should read about 175F, or 79C). Immediately strain the custard into the bowl of cold cream. Stir until cool.

Transfer to the refrigerator and chill thoroughly, then freeze in ice cream-maker according to the manufacturer’s instructions. Transfer to an air-tight container and harden in the freezer.

To serve: Slice the pound cake into ½ – ¾ inch slices and plate. Place one scoop of lavender ice cream on the pound cake. Garnish with fresh lavender sprigs.

Learn More about Culinary Lavender