Sparkly Pound Cake
Our recipe for Sparkly Pound Cake is simple yet flavorful. Raw Turbinado Cane Sugar and edible lavender are mixed together and added as a topping to create a sweet and sparkly garnish.
Save as PDFIngredients
Servings: 10-14 slices
- 1 lb. butter, unsalted
- 340 grams cake flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 430 grams Florida Crystals® Organic Raw Cane Sugar
- 4 extra large eggs
- 100 grams Florida Crystals® Raw Turbinado Cane Sugar
- 1/4 cup culinary edible lavender
Instructions
Step 1: Preheat oven to 350°F. Spray loaf pan with non-stick spray.
Step 2: Mix dry ingredients very well in a medium bowl and set aside. Melt butter in a microwave, then mix and set aside.
Step 3: Put eggs and sugar into a food processor, and process for 5-8 seconds.
Step 4: With machine running, stir butter and slowly pour through feed tube.
Step 5: Stop machine. Lift lid, scatter flour mixture over egg mixture.
Step 6: Close lid. Pulse 5-8 times. Lift lif and scrape down sides. Replace lid and pulse 4 times.
Step 7: Pour into loaf pans. Bake 15 minutes, lower the temp to 325°F.
Step 8: Bake for 45-50 minutes until medium brown. Rotate pan halfway through.
Step 9: Cool on rack for 10 minutes. Unmold and continue cooling. Wrap well to keep it fresh.
Chef's Tip
Topping for servings: 100 g Florida Crystals® Turbinado, ¼ cup culinary edible lavender. Process and sprinkle on pound cake slice – about 1-2 tsp per slice.
