I had an inordinate amount of eggs on hand, and was thinking about recipes which use lots of eggs. Pound cake usually has lots of eggs in it, but I had never tried making it with honey instead of sugar.
Since berry season was coming up in just a couple of months, I also wanted to find a good way to make pound cake because it’s so good with fresh berries. I still had some lovely frozen blueberries from Boxx Berry Farm left from last summer that I could enjoy for taste testing.
I got online and immediately found some discussions saying that pound cake couldn’t be made with just honey for sweetener, that the crystalline structure of sugar was necessary for pound cake to set correctly. I decided to find out if that was true or not.
Happily, I found that spectacularly delicious pound cake can be made easily with just honey. It’s important to use the lavender buckwheat honey. I also tried the recipe with a different honey (fireweed honey). It was much sweeter, and the taste of honey overwhelmed the subtle lavender flavor which makes this pound cake so special.
My daughter thinks the pound cake recipe is one of the best locavore desserts I’ve made yet. I’ll be interested to know what you think, too!
- 2 sticks butter, softened, plus additional for buttering pan (Breckinridge Farm, Everson)
- 1 cup lavender-buckwheat honey (Red Barn Lavender, Ferndale)
- 5 large eggs, at room temperature 30 minutes (Red Barn Lavender, Ferndale)
- 2 Tbsp culinary lavender flowers, dried (Red Barn Lavender, Ferndale)
- 1-3/4 cup flour, sifted, plus additional for dusting pan (Fairhaven Organic Flours, Burlington)
- 1-1/4 tsp baking powder
- ½ tsp salt
- Preheat oven to 325 degrees F.
- Butter pan and dust with flour, knocking out excess flour. (Pound cake is often made in a Bundt cake or circular pan, but you can also use a loaf pan.)
- Beat together butter and honey in a large bowl. Add eggs 1 at a time, beating well after each addition, then add in lavender flowers. Gradually add flour, baking powder, and salt and beat until smooth. Batter should be creamy and satiny.
- Spoon batter into pan. Bake until golden, about 1 hour or so, until a wooden pick or skewer inserted in the middle of the cake comes out clean.
- Cool cake in pan on a rack for 30 minutes. Run a knife around the edges of the cake, and remove cake onto rack to finish cooling completely.
Try topping this pound cake with fresh or frozen local berries. If you want to go all the way, add some whipped cream or local ice cream. Pound cake is also good by itself for either breakfast or dessert.
Community Food Co-op, Cordata and Westerly, Bellingham
Red Barn Lavender (egg CSA), 3106 Thornton Road, Ferndale (also at Bellingham Farmers Market)