This blueberry Lavender Pound Cake is dense, fruity, and floral, and is topped with a creamy mascarpone cream with a hint of lemon tang and fresh berries.
INGREDIENTS
1 recipe Orange-scented Pound Cake
2 Cups Blueberries, divided
3 drops Lavender Oil
4 ounces Mascarpone
½ cup Powdered Sugar
1 cup Heavy Whipping Cream
1 tablespoon Fresh Lemon Juice
1 cup Blackberries
Lavender Sprigs(optional)
INSTRUCTIONS
Puree 1 cup of the blueberries and run through a fine mesh strainer. Set aside.
Make the pound cake according to recipe instructions but omit the orange oil and add in the lavender oil and blueberry puree instead. Make sure to use a very large loaf pan to bake the cake in. Let cake cool, removing from the baking pan after it's cooled for 10 minutes,
Full Reading: https://www.thekitchenmccabe.com/2015/05/11/blueberry-lavender-pound-cake-with-lemon-mascarpone-cream/
INGREDIENTS
1 recipe Orange-scented Pound Cake
2 Cups Blueberries, divided
3 drops Lavender Oil
4 ounces Mascarpone
½ cup Powdered Sugar
1 cup Heavy Whipping Cream
1 tablespoon Fresh Lemon Juice
1 cup Blackberries
Lavender Sprigs(optional)
INSTRUCTIONS
Puree 1 cup of the blueberries and run through a fine mesh strainer. Set aside.
Make the pound cake according to recipe instructions but omit the orange oil and add in the lavender oil and blueberry puree instead. Make sure to use a very large loaf pan to bake the cake in. Let cake cool, removing from the baking pan after it's cooled for 10 minutes,
Full Reading: https://www.thekitchenmccabe.com/2015/05/11/blueberry-lavender-pound-cake-with-lemon-mascarpone-cream/
