I am sure you can’t have forgotten the Lavender Lemonade recipe I shared last week. Created by Haley of The Bride Link it was the perfect drink for an elegant Summer wedding! Well today Haley is back sharing part two of the lavender series she designed with Cassidy Carson Photography, this time showing us how to make the most delicious sounding Lemon & Lavender cake: a moist lavender infused pound cake with a citrusy lemon glaze drizzled over the top. Sounds to me like the perfect accompaniment to that lemonade!…..

Doesn’t it look delish? Now, before I share the ingredients and step by step instructions for creating this yummy delight, I am going to hand you over to the lovely Haley of The Bride Link for a few words of introduction…”Taking my favorite parts of a recipe from Bake Your Day, I baked this pound cake that I think would be the perfect addition to the lavender lemonade I shared a week ago.  I had never baked with dried lavender before, but I love the delicate floral flavor it offers! The simple lemon glaze was to die for as well. Enjoy!” Decorated with a little dry lavender and some pretty ribbon this cake would make the perfect sweet for your next event – be it a wedding, bridal shower, birthday or just a good excuse to get the girls together….. any guest receiving a slice of this would be wowed!

Ingredients

1 1/2 cup of all-purpose flour

1/4 tsp. baking powder

1/8 tsp. baking soda

1/8 tsp. salt

1/2 cup of butter softened

1 cup of sugar

3 eggs

1 Tbs. lemon juice

1 tsp lemon zest

1 tsp vanilla extract

1 Tbs dried lavender

(purchase cooking lavender here)

Glaze

Directions

Preheat oven to 325 degrees

Combine flour, baking powder, baking soda, and salt in a bowl.

With a stand mixer, cream the butter. Gradually add sugar and cream until light and fluffy (about 7 minutes.) Add eggs one at a time.

Slowly add the dry ingredients.

Add lemon juice, lemon zest, and vanilla extract. Beat on low until blended.

Gently stir in dried lavender.

Pour into a greased 9X5 loaf pan and bake for 30-35 minutes or until a toothpick comes out clean when inserted in middle of cake. Let cool 15-20 minutes in pan before removing.

Pour glaze over cake after fully cooled.

It really couldn’t sound any easier, or look more impressive, do you think??

Ohhh, couldn’t you just eat a big slice now?? I’ve never baked with lavender before either, but I think I will be giving it a go this weekend! A big thankyou to photographer Cassidy Carson for capturing these Lavender DIY projects so beautifully, and for allowing me to share it with you here. And an even bigger thankyou to the fabulous Haley! I have been both delighted and inspired by her lovely series of DIYs, and I couldn’t be more grateful to her. and everyone involved for all their hard work in creating them. If you are new to CVB or missed the others, do take a look! The pie pops would be delicious for any occasion, the fancy French twist is a DIY updo so elegant yet so simple I think even I will be able to master it, and the painted pumpkins will make the most wonderful fall project for your thanksgiving table centrepiece!

I hope you have enjoyed this series as much as I have because they are just the start of DIY on Chic Vintage Brides, so keep an eye out for the next post coming soon.

Amy

x

Credits

Photography ~ Cassidy Carson Photography // Styling ~ Haley Dotson of The Bride Link // Ribbon ~ Silk and Tincture // Published first on The Bride Link