Happy Easter to all you lovely people out there!!! This is the perfect yellow and purple cake to serve to your loved ones! Because really, who doesn’t love a dense, moist hunk of poundcake (particularly with their morning coffee!)? I sure do and I suspect I’m not the only one! I just don’t like how the pound of butter in a poundcake converts to 7 extra pounds on my hips… But not this recipe! It gets it’s richness from Greek Yogurt instead of horrifying amounts of butter. So I can have my cake and eat it too! (Without feeling guilty and spending 14 hours in the gym running it off).
Before Christmas I saw a little jar of lavender at a spice shop. I was intrigued. I had seen lavender in a few recipes and was curious to try it my own baking. It gives this cake a little something extra. You get a subtle floral aftertaste that’s just enough to make you notice there’s something special in there! It’s a great way to add a little spring touch to a delicious Lemon Poundcake, just go easy on the lavender or it will start to taste perfume-y. Yuck. You should be able to find lavender at spice shops or online at Silk Road Spice Merchants.