Berry Upside-Down Lavender Pound Cake with Vanilla Sugar Icing
Adapted from Sanura’s lavender pound cake recipe. Icing recipe via The Kitchn.
- 1 c. canola oil
- 2 1/4 c. sugar
- 5 eggs
- 2 T. lavender flowers
- 3 c. all-purpose flour
- 1 c. lemon-lime soda
- 1 T. lemon and/or lime juice
- 1 t. vanilla extract
- 1 1/2 c. blueberries & blackberries
- 1 c. powdered sugar
- 2-6 T. milk
- 1/2 t. vanilla extract
To make the cake, preheat your oven for 325*F.
In a medium-sized bowl, mix the oil and sugar together with a wire whisk. Add each egg one at a time, whisking the mixture between additions. Mix well until the entire mixture is as yellow as the egg yolks.
In a large bowl, fold the lavender flowers into the flour with a mixing spoon. Slowly pour the soda into the mix, and stir it in thoroughly. Add the citrus juice and vanilla extract, and stir those in thoroughly as well.
Pour the contents of the medium-sized bowl into the large one. Stir it up until all of the ingredients are evenly distributed.
Generously grease a bundt cake pan with either butter or non-stick spray, and pour the batter into it. Let the batter settle, and then scatter the berries around the inside of the pan. Feel free to add more berries if you’d like a thicker layer of them.
Set a timer for 1 hour & 10 minutes, and put the cake in the oven.
To make the icing, get a bowl—like a cereal bowl—and mix the powdered sugar, milk, and vanilla extract together until the mixture has a mild viscosity. Add more milk as is needed.
When the cake is done, pry its sides from those of the pan with a butter knife, and shake it out onto a large plate. Generously drizzle the icing over the cake, and top with extra lavender if you like.
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