Lavender Pound Cake- an ode to KitchenAid

Jul 21, 2009 by

I will admit I was a non-believer in the virtues of the much touted KitchenAid stand mixer.  I mean for the price I could buy so many hand mixers over a lifetime.  I registered for it because my Mother in law told me to.  When my kitchen was finished being remodeled I opened it up and put it on the counter.  Why?  I have no idea.

But that week I had two guests for dinner.  I decided to try to make a cake similar to one I had at PS7 recently.  It was a plain lavender cake sort of a mix between a pound cake and angel food cake.  So I whipped out Martha Stewart’s Baking Book, the be it end all really.  (You may try to argue with this, but even starting that arguement will make me think you are not worthy of the time it will take for me to prove you are wrong)  I opened up and found a quick, easy and simple pound cake recipe.

I set the oven to 325 degrees on the convection setting (normal would be 350 degrees).  I buttered a 9″ round cake pan, but you could use a loaf pan if you wanted a loaf or if you wanted to use it as sheet cakes that would work too.  I threw the butter in the mixer to warm while I measured out the 1 teaspoon of vanilla and 1 1/2 cups of sugar.  Added those to the mixer and put the mixer on medium speed for about 5 minutes until the ingredients were light and fluffy.  And since I don’t have to hold the mixer it made combining the 2 cups of flour with 1 teaspoon of salt (I used lavender salt) very easy.  I then added six eggs to the mixture one at a time letting the mixer combine between each egg (note you will have to scrape down the sides a couple times) then I added 1/2 cup of lavender to the dry ingredients and added the dry ingredients to the mixer and let it mix until just combined.  (When I do it again I will put the lavender in my coffee grinder first)

Scooped into my cake dish and baked for about 45 minutes in my oven until golden brown.  I didn’t glaze it because I was serving it with fruit and ice cream, but you certainly could make a quick glaze and it would look lovely.  I think fruit with a nice drizzle of a sweet dessert wine would be good too.

The stand mixer made this so easy.  I was wrong about it, it is essential for anyone who bakes frquently.  It allows you to multi-task, it cleans easily, the attachments come on and off easily.  All in all it was a wonderful gift.

The rest of the menu:  (chicken cooked with olive oil and fresh oregano then stewed with onions and peppers in a diced tomato sauce, cucumber and zucchini salad, toasted pita and hummus all served with Kluge Estate Albermarle 2004 Simply Red)

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  1. Holy cow, that sounds delicious. Care to share the chicken-cooked-with-olive-oil-oregano-onions-peppers-tomato-sauce recipe with the group? I’m trying to expand my chicken palate…

  2. Suzanne

    As your life long friend, I feel obligated to note that you weren’t always a Martha Stewart fan… 😉 you silly, epicurian goose!

  3. Kate

    Her regular recipes for food are crap. Well I am sure they are delightful if you have a grocery next door with every ingredient known to man and a very fat wallet, except the Everyday Food Magazine which she now owns that I really like. Her baking cookbook is phenomenal though (and I always believed in her sugar cookie recipe. She has many, but that one is amazing).

  4. Suzanne

    Alright. You’ve got a good point.

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