Sparkly Pound Cake

Sparkly Pound Cake

Our recipe for Sparkly Pound Cake is simple yet flavorful. Turbinado sugar and edible lavender are mixed together and added as a topping to create a sweet and sparkly garnish.

Pound Cake
10-14 slices
  • 1 lb. Butter, unsalted
  • 340g Cake flour
  • 2 tsp. Baking powder
  • 1 tsp. Salt
  • 430 g Florida Crystals® Organic Raw Cane Sugar
  • 4 extra large Eggs
  • 100 g Florida Crystals® Turbinado
  • 1/4 cup Culinary edible lavender

Step 1

Preheat oven to 350 degrees Fahrenheit. 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 degrees Fahrenheit.  

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.