Рецепт Lavender Lemon Poundcake
by Global Cookbook

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	Порций: 8

Ингредиенты

1 c. unsalted butter - (2 sticks)
1/4 c. dry lavender divided (available at gourmet markets and some farmers markets)
5 x Large eggs
1 1/2 c. sugar divided
1 1/2 c. cake flour plus

Heat the oven to 350 degrees. Butter and flour a 9- by 5-inch loaf pan.
Heat the butter with 1 Tbsp. of the lavender in a small saucepan. Let the mix steep 10 min, then strain, discarding the lavender. Set aside to cold.
Beat the Large eggs and 1 c. of the sugar in the bowl of a mixer till thick and pale, about 5 min.
Sift together the flour and salt into a bowl. Using a whisk, fold the lemon zest and one-third of the flour mix into the Large eggs till thoroughly combined. Mix in the rest of the flour in 2 batches. In a separate bowl, whisk 1 c. of the batter with the melted butter and the vanilla. Add in this to the remaining batter and fold to combine. Pour the batter into the prepared pan.
Bake the cake till a toothpick inserted in the middle comes out clean, 40 to 45 min. If the top of the cake seems to be getting overly browned before the center is set, cover with foil and continue baking.
Meanwhile, combine the remaining 1/2 c. of sugar, the lemon juice, 1/4 c. of water and the remaining 3 Tbsp. of lavender in a saucepan. Bring the mix to a simmer and cook, stirring, till the sugar dissolves.
Transfer the cake to a wire rack. Using a cake tester or possibly skewer, poke the cake all over. Brush the loaf with half of the syrup and let cold for 10 min. Invert the cake onto the rack, remove the pan and brush the syrup over the bottom and sides of the cake. Turn the cake back over and brush with the remaining syrup. Let cold completely.
This recipe yields 8 servings.