Most cakes can be made up to a week ahead of time and frozen. Always freeze pound cakes before glazing. Remove the cake from the freezer the night before and let it come to room temperature before glazing. Make the glaze and warm it slightly. A warm glaze soaks into the cake easier and makes it even more moist.
This cake comes together quickly and with the sweet aroma and taste of lavender, it is sure to garner rave reviews.
Lemon Lavender Cordial Cake
2 cups sugar
1 cup Splenda for Baking
½ cup unsalted butter, softened
¼ cup + 2 TBS canola oil
4 eggs
1 tablespoon grated lemon peel
2 ½ cups all-purpose flour
½ cup whole wheat pastry flour
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 tsp vanilla
¾ cup milk
¼ cup Lavender Cordial
Glaze
1 cup of Lavender Cordial
Heat oven to 350°F. Grease and flour 12-cup Bundt or tube cake pan. In large bowl, beat the sugar, Splenda and canola oil with electric mixer on medium speed until light and fluffy. If using a stand mixer this typically takes approximately 5 minutes. Add eggs one at a time, beating well after each addition. Reduce speed in and stir in lemon peel and vanilla.
With the mixer still on low speed, beat in flours, baking powder, salt, baking soda and milk and lavender cordial until smooth, scraping bowl occasionally. Pour batter into pan. Bake 50 to 60 minutes or until toothpick inserted near center comes out clean. Cool in pan 10-15 minutes. Turn cake out onto a serving plate. While the cake is still warm, prick top and sides of cake with a fork. Brush warm cake with lavender cordial and allow the glaze to soak into cake. Cool completely, preferably overnight before serving. Garnish with lavender flowers, if desired.
