Lavender Lemon Purple Sweet Potato Pound Cake
Kick off your Friday by bringing pure joy and incredible vibrancy to your kitchen with this stunning masterpiece—our Lemon Lavender Purple Sweet Potato Pound Cake! It is beautifully moist, completely natural, and infused with Suncore Foods® premium plant-based ingredients to deliver a gorgeous pop of color and edible art straight to your weekend baking line-up. This breathtaking, slice-and-share showstopper gets its cozy autumn tones and delightful floral notes purely from nature, thanks to three of our favorite pantry essentials: Suncore Foods® Autumnal Baked Sweet Potato Powder, Suncore Foods® Purple Sweet Potato Powder, and Suncore Foods® Lavender Flower Buds. Whether you want to bake a stunning treat for a cozy weekend in, or look for an early Thanksgiving dessert test run, this colorful pound cake delivers both yummy goodness and eye-catching color without any artificial additives.
85g browned butter, cooled until it has the texture of softened butter
160g unsalted butter, softened
300g granulated sugar
Zest of 1 whole lemon
2 tbsp Suncore Foods® Lavender Flower Buds
4 large eggs, room temperature
1 egg yolk
30g sour cream
30g whole milk
1/2 tbsp vanilla extract
3/4 tsp fine sea salt
260g all-purpose flour
Light Purple – 2 tsp Suncore Foods® Purple Sweet Potato Powder
Darker Purple – 6 tsp Suncore Foods® Purple Sweet Potato Powder
Lemon Icing:
2 cups powdered sugar
1 tbsp melted butter
1 tbsp fresh lemon juice
5 tbsp heavy cream
1/2 to 1 tsp finely grated lemon zest
1/2 tsp Suncore Foods® Autumnal Baked Sweet Potato Powder
Tiny pinch turmeric
Pinch of salt
Click Here for Step-by-Step Directions ▼
1. Preheat the oven to 325°F. Butter a 9 x 5-inch loaf pan and line with parchment paper.
2. Brown the butter, then allow it to cool until it reaches approximately the same soft, spreadable consistency as the softened butter. Do not use it while melted or warm.
3. Add the granulated sugar, lemon zest, and 2 tablespoons of lavender flowers to a blender. Blitz for a few pulses, just until the lavender is broken down and the lemon zest is evenly distributed throughout the sugar.
4. Add the browned butter, softened butter, and prepared sugar to the bowl of a stand mixer. Beat on KitchenAid speed 6 for about 5 minutes, scraping the bowl once or twice. The mixture should become pale, fluffy, and noticeably increased in volume.
5. Add the eggs one at a time, mixing well after each addition. Add the egg yolk. Mix in the vanilla extract.
6. Mix the sour cream and whole milk together. Add to the batter and mix just until incorporated.
7. Whisk together the flour, salt, and 2 teaspoons purple sweet potato powder. Add the dry ingredients to the batter in two additions on low speed. Mix only until no dry flour remains. The batter should be thick but smooth. Divide the batter into two portions. Add an additional 4 teaspoons purple sweet potato powder to one portion and mix just until evenly colored.
8. Using a cookie scoop or large spoon, alternate scoops of the light purple batter and dark purple batter into the prepared loaf pan. Continue layering and alternating the colors until all of the batter has been added. Gently smooth the top without over mixing the colors. Using an offset spatula, create a shallow trench down the center.
9. Bake at 325°F for 65 to 80 minutes. Begin checking around 60 to 65 minutes. The cake is done when the top is golden, the edges are beginning to pull away from the pan, and a toothpick inserted into the center comes out with a few moist crumbs.
10. Cool in the pan for 15 minutes. Remove the cake from the pan and allow it to cool completely before icing.
11. Whisk together the powdered sugar, melted butter, lemon juice, heavy cream, lemon zest, autumnal yam powder, turmeric, and salt until completely smooth. The icing should be thick but pourable, flowing slowly from the spoon rather than running.
12. Once the pound cake is completely cool, spoon the icing over the top. Gently encourage the icing toward the edges so it creates thick drips down the sides. Allow the icing to set before slicing.
