E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Lemon Lavender Mini Pound Cakes Ross Sveback | September 7, 2016 The fresh and floral flavor of these mini pound cakes make them the perfect summer dessert. This recipe comes to us from lifestyle expert Ross Sveback. He developed this recipe especially for use with the Lodge mini cake pan. “I love the combination of lemon and lavender,” says Sveback. He suggests splitting the pound cakes open, filling them with fresh berries, and topping then with lightly whipped cream, as you would shortcakes. Level Advanced Prep Time 15-18 minutes Cook Time 20-25 minutes Serves 7 Cook it With Our Cast Iron Mini Cake Pan Ingredients 2 lemons 1 ½ cups sugar, preferably superfine 1 ½ cups cake flour, whisked before measuring to sift ¼ teaspoon baking soda ¼ teaspoon salt 2 tablespoons dried lavender buds ½ cup unsalted butter, at room temperature 3 large eggs ½ cup sour cream (regular, not lite), at room temperature 1 teaspoon lemon extract (not lemon oil) Directions Preheat the oven to 325 degrees Fahrenheit. Prepare a Mini Cake Pan by coating it with nonstick cooking spray and lightly flouring it (Ross uses Bak-klene, a nonstick spray that contains starch, so you can skip the flouring part). Zest the lemons and place in a medium bowl with the sugar. Juice the lemons into a liquid measuring cup. In a medium bowl, combine the flour, baking soda, salt, and lavender buds. In a large bowl, using an electric mixer on medium speed, cream the sugar and butter together, making sure to scrape down the bowl so that it is fully combined. Add the eggs one at a time, beating well after each one. Turn the mixer to low and add the dry ingredients all at once. Mix well, then mix in the sour cream, lemon extract, and lemon juice. Divide the batter between the wells of the mini cake pan and bake until a toothpick inserted near the center of each comes out clean, 20 to 25 minutes. Let the cakes cool in the pan on a Lodge Enamel Trivet for 5 minutes. Remove the cakes from the pan and set on the rack until you are ready to serve. Contributed By: Ross Sveback Ross Sveback is a lifestyle expert and contributor to the Lodge Cast Iron Cookbook. We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! Complete Your Kitchen We recommend these must-have products to help with this recipe. How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Orange Pistachio Pound Cake View recipe Dirty Martini Puttanesca View recipe Classic Quiche Lorraine View recipe
E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Lemon Lavender Mini Pound Cakes Ross Sveback | September 7, 2016 The fresh and floral flavor of these mini pound cakes make them the perfect summer dessert. This recipe comes to us from lifestyle expert Ross Sveback. He developed this recipe especially for use with the Lodge mini cake pan. “I love the combination of lemon and lavender,” says Sveback. He suggests splitting the pound cakes open, filling them with fresh berries, and topping then with lightly whipped cream, as you would shortcakes. Level Advanced Prep Time 15-18 minutes Cook Time 20-25 minutes Serves 7 Cook it With Our Cast Iron Mini Cake Pan Ingredients 2 lemons 1 ½ cups sugar, preferably superfine 1 ½ cups cake flour, whisked before measuring to sift ¼ teaspoon baking soda ¼ teaspoon salt 2 tablespoons dried lavender buds ½ cup unsalted butter, at room temperature 3 large eggs ½ cup sour cream (regular, not lite), at room temperature 1 teaspoon lemon extract (not lemon oil) Directions Preheat the oven to 325 degrees Fahrenheit. Prepare a Mini Cake Pan by coating it with nonstick cooking spray and lightly flouring it (Ross uses Bak-klene, a nonstick spray that contains starch, so you can skip the flouring part). Zest the lemons and place in a medium bowl with the sugar. Juice the lemons into a liquid measuring cup. In a medium bowl, combine the flour, baking soda, salt, and lavender buds. In a large bowl, using an electric mixer on medium speed, cream the sugar and butter together, making sure to scrape down the bowl so that it is fully combined. Add the eggs one at a time, beating well after each one. Turn the mixer to low and add the dry ingredients all at once. Mix well, then mix in the sour cream, lemon extract, and lemon juice. Divide the batter between the wells of the mini cake pan and bake until a toothpick inserted near the center of each comes out clean, 20 to 25 minutes. Let the cakes cool in the pan on a Lodge Enamel Trivet for 5 minutes. Remove the cakes from the pan and set on the rack until you are ready to serve. Contributed By: Ross Sveback Ross Sveback is a lifestyle expert and contributor to the Lodge Cast Iron Cookbook. We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! Complete Your Kitchen We recommend these must-have products to help with this recipe. How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Orange Pistachio Pound Cake View recipe Dirty Martini Puttanesca View recipe Classic Quiche Lorraine View recipe
