The Lavender Lemon Poundcake in last week's Food section contained an error. Here is the corrected version:
LAVENDER LEMON POUNDCAKE
1 cup unsalted butter (2 sticks)
1 tablespoon dried lavender
5 eggs
1 cup sugar
1½ cups plus 2 tablespoons cake flour
¼ teaspoon salt
1 tablespoon grated lemon zest
1 teaspoon vanilla extract
Heat oven to 350 degrees. Butter and flour a 9-by-5-inch loaf pan. Melt the butter with lavender in a small saucepan. Let the mixture steep 10 minutes, then strain, discarding the lavender. Set aside to cool. Beat the eggs and sugar in a bowl until thick and pale, about 5 minutes. Sift together the flour and salt into a bowl. Using a whisk, fold the lemon zest and 1?3 of the flour mixture into the eggs until thoroughly combined. Fold in the rest of the flour in 2 batches.
In a separate bowl, whisk 1 cup of the batter with the melted butter and the vanilla. Add this to the remaining batter and fold to combine. Pour the batter into the prepared pan.
Bake the cake until a toothpick inserted in the middle comes out clean, 40-45 minutes.
If the top of the cake seems to be getting overly browned before the center is set, cover with foil and continue baking. Serve with Caramelized Cherry Lavender Topping. — Peggy Nelson
CARAMELIZED CHERRY LAVENDER TOPPING
¼ cup butter
3 tablespoons brown sugar
½ teaspoon culinary lavender
2 cups pitted cherries
A squeeze of lemon juice
Melt butter in a frying pan over medium heat. Add brown sugar, lavender and lemon juice. Simmer until cherries are warm.
Spoon over lemon lavender pound cake or ice cream Makes 2 cups. — Peggy Nelson
e-mail: vphillips@desnews.com