Sour Cream Pound Cake with Lavender Peaches

There is something about lavender that just calms me.  Basically from when I wake up in the morning until I hit the pillow at night, I am running.  Yes, it does seem some days that I am running a marathon day after day.  There are very few things that actually get me to stop and breath deeply, when I am not in yoga class – and lavender is one of them.

I saw this recipe in Bon Appetit, and couldn’t wait to make it.  I was tempted to go outside and harvest my own lavender, but we were camping one weekend – and on the way home stopped at this farm stand.  They had fresh lavender all ready for baking, so I bought a package.  At that point I had no excuses not to make this.  The cake was fabulous – buttery and rich, with a deep vanilla flavor – but it was the peaches that made the entire dessert.  First of all – the lavender smell filled my house with such calmness, it was incredible.  My entire family loved this dessert – in fact, most of the time I share my goodies with the neighbors – this was wasn’t allowed to leave the house – yes, it was that good – even 2 days later…



  • 3/4 cup plus 1 tablespoon all-purpose flour
  • 1/4 cup cornstarch
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 3/4 cup sugar
  • 10 tablespoons (1 1/4 sticks) unsalted butter, room temperature
  • 1 vanilla bean, split lengthwise
  • 1 large egg
  • 1 large egg white
  • 2 teaspoons vanilla extract
  • 1/2 cup sour cream

Lavender Syrup and Peaches

  • 1 1/2 cups sugar
  • 3 tablespoons dried lavender blossoms
  • 4 medium firm but ripe peaches, pitted, cut into 3/4-inch wedges
  • 3 tablespoons fresh lemon juice
  • 1 cup chilled heavy whipping cream



Position rack in center of oven and preheat to 325 degrees.  Butter an 8 1/2 x 4 1/2 x 2 3/4-inch metal loaf pan.  Dust pan with flour; tap out excess.  Sift 3/4 cup plus 1 tablespoon flour, cornstarch, baking powder, and salt into medium bowl.  Combine sugar and butter in a large bowl;scrape in seeds from vanilla bean (reserve bean for lavender syrup).  Using an electric mixer, beat sugar mixture until fluffy.  Add egg, egg white, and vanilla extract;  beat until mixture is pale and thick, about 2 minutes.  Beat in sour cream.  Add flour mixture; beat just until blended.  Spread batter evenly in prepared pan. 

Bake cake until tester inserted into center comes out clean, 56-58 minutes.  Cool in pan on rack 15 minutes.  Turn cake out, then turn top side up.  Cook completely.

Lavender Syrup and Peaches

Combine 2 1/4 cups water, sugar, lavender and reserved vanilla bean in a saucepan.  Boil, stirring until sugar dissolves.  Remove from heat; cover and let steep 10 minutes.  Strain syrup into medium bowl; discard lavender.  Pour 2 tablespoons lavender syrup into small bowl; reserve for whipped cream.  Cover and chill.  Return remaining syrup to same saucepan; add peaches and lemon juice and bring to boil.  Reduce heat; simmer about 5 minutes.  Transfer peaches to bowl.  Boil syrup in pan until reduced to 1 cup, 12 to 14 minutes.  Pour over peaches.  Chill uncovered 2 hours.

Beat cream and 2 tablespoons reserved syrup in medium bowl to soft peaks.  Slice cake.  Serve with peaches, syrup, and cream.

For a printer-friendly version of this recipe, please click here:  Sour Cream Pound Cake with Lavender Peaches

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7 thoughts on “Sour Cream Pound Cake with Lavender Peaches

  1. This sounds like quite the breath of fresh air to me. The smell of bread baking has that effect on me, so it’s what I do whenever I’m stressed out. This sounds quite lovely too though. I’ll have to give it a whirl.

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