Lemon Buttermilk Pound Cake with Berries in Lavender Syrup and Honey Parfait

Charleston is famous for many things: its history, charming architecture, sweltering heat… but have you heard about the food? A special thanks to my friend for bringing me Classic Charleston Desserts. Thanks to this book, we can all enjoy some famous Southern treats!

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This Lemon Buttermilk Pound Cake recipe from Cypress looks like a good place to start.

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Lemon Buttermilk Pound Cake with Strawberries in Lavender syrup with Honey Parfait.

Pound Cake

  • 6 tbsp unsalted butter, room temperature
  • 3/4 cup sugar
  • Zest of 2 lemons, finely grated
  • 3 large eggs
  • 2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/8 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup buttermilk
  • Juice of 1 lemon

Preheat oven to 350 degrees. Butter and flour a 9″ x 5″ loaf pan.

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Combine butter, sugar and lemon zest until fluffy. Add eggs, one at a time, mixing in between, just to incorporate. Beat together one more minute.

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Sift together the flour, baking powder, baking soda, and salt in a second bowl. In another bowl, combine the buttermilk and lemon juice (be sure to strain the lemon juice).

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Add the flour mixture to the egg mixture in two parts, alternating with the buttermilk mixture.

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Pour batter into the pan. Bake for 20 minutes, then turn and bake for another 20. When I make this again, I think I will bake for 15 and 15.  I like my pound cake a little bit “gooey” in the center.

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Cool the cake for about 10 minutes. Remove from the mold and let cool completely. I sliced the crispy edges off mine so it would absorb more of the accompanying flavors once plated.

Honey Frozen Parfait    

  • 2 cups heavy cream
  • 1 tsp plain gelatin
  • 2 tbsp cold water
  • 4 large egg yolks
  • 1/3 cup honey
  • Pinch of salt
  • 1/2 vanilla bean

Whip the cream to soft peaks.

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Chill your empty metal bowl in the freezer for a few minutes before you whip cream.

Sprinkle gelatin over the cold water and stir.

Combine egg yolks, honey and salt in a stainless steel bowl. Split the vanilla bean and scrape in the seeds. Set the bowl over a bain marie to heat the eggs. Mix well until mixture is a lighter color and fluffy.  Remove from heat.

Reheat gelatin in the microwave briefly until liquid. Mix into the warm egg mixture and let cool to room temperature.

Fold in the whipped cream in thirds.

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Cover tightly and freeze overnight.

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This parfait doesn’t require an ice cream maker. It could be a dessert all by itself.

Lavender Simple Syrup

  • 1/2 cup sugar
  • 1/2 cup water
  • 1 tbsp dried lavender flowers

Combine ingredients and bring to a boil. Remove from heat and let steep for 30 minutes. Strain and chill until needed.

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To serve, slice and toss fresh berries (strawberries, blueberries, raspberries, etc.) in the syrup to coat. Serve cake slices with berries and honey parfait. Share and enjoy!

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About Gretacooks

Foodie and Artist. See my food here! See my mixed media art @ www.glatchford.com
This entry was posted in Cakes, Parfaits & Ice Cream. Bookmark the permalink.

1 Response to Lemon Buttermilk Pound Cake with Berries in Lavender Syrup and Honey Parfait

  1. Anonymous says:

    I feel like Pavlov’s dog every time I look at the photos in your blog!


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