Pound cake has become my go-to cake when I need an easy to throw together dessert. It doesn’t take long to get into the oven, provided you have softened butter available(I always keep about a pound out. The need for cake is frequent in this house). Pound cakes also require little decoration, which is perfect when you don’t have much time.
I turned to my good old trusty pound cake recipe a few weeks ago when I had to make a birthday cake for my mom the day of, but didn’t have time to make a full on fancy shmancy birthday cake. I decided to add in blueberry puree and lavender oil to make the cake special. The blueberry puree adds just a hint of fruity flavor while turning the cake an absolutely gorgeous shade of purple. The lavender adds a soft, floral flavor to the cake.
The cake was lovely on it’s own, but what really makes it an incredible dessert is the mix of the dense blueberry lavender cake and the fluffy, tangy Lemon Mascarpone Cream on top.
Mascarpone is lightly sweetened with a little powdered sugar and then whipped into a fluffy mound of heaven with the addition of heavy cream. Fresh lemon juice adds a little tang.
Pile on a few handfuls of fresh berries and your simple little pound cake is all grown up and party worthy.
Seriously, this is one of the best cakes I have had. I just can’t get over the combo of the cake with the lemon mascarone cream. The lavender notes mixed with the unique flavor of mascarpone may just be my favorite thing ever.
*Make sure to use a food-grade lavender oil. I use doTERRA lavender oil.
- 1 recipe Orange-scented Pound Cake
- 2 Cups Blueberries, divided
- 3 drops Lavender Oil
- 4 ounces Mascarpone
- ½ cup Powdered Sugar
- 1 cup Heavy Whipping Cream
- 1 tablespoon Fresh Lemon Juice
- 1 cup Blackberries
- Lavender Sprigs(optional)
- Puree 1 cup of the blueberries and run through a fine mesh strainer. Set aside.
- Make the pound cake according to recipe instructions but omit the orange oil and add in the lavender oil and blueberry puree instead. Make sure to use a very large loaf pan to bake the cake in. Let cake cool, removing from the baking pan after it's cooled for 10 minutes,
- Place the mascarpone and powdered sugar in a bowl and beat together until smooth and creamy. Add the heavy cream and beat with an electric mixer until the mixture is thick and creamy(this will take a few minutes.) Beat in the lemon juice until just combined.
- Spread the lemon mascarpone cream on top of the cooled cake. Top cream with the remaining blueberries and blackberries. Place sprigs of lavender on top, if desired.