Daily Bliss, Kitchen, Uncategorized

Crabbers are Crazy & Lemon-Lavender Pound Cake

We had a really big rain/wind storm the other day and I learned something new…

IMG_6079

 

Crabbers, (Watermen? Fishermen? Guys who go out on boats and drop pods for crab…Crabbers?) whatever you want to call them, are simply crazy! Nuts! Loco!

Ya’ll, I watched their boats bounce back and forth, to and fro, side to side, this way and that way, and…I bout puked just watching them!

IMG_6071IMG_6063IMG_6074

And NO life jackets! What? Is? That?

But to be fair, they were wearing their slick, waterproof knicker-suspender-thingies so there’s that.

IMG_6075

It is definitely safe to say, you will NOT be seeing me out on one of those boats anytime soon…I’m too chicken, which by the way, did you know that’s what a lot of people put in their crab pods around here? Yep! Apparently, crabs love nasty, raw chicken necks.

Gross right?

You know what’s not gross?

Lemon-Lavender Pound C-A-K-E!

F8E808CB-0250-4F5C-9257-5E94C98A863D

It’s the perfect, after-crab-legs, dinner dessert.

You should definitely give this one a go…no life jacket needed!

LEMON-LAVENDER POUND CAKE

2tsp. dried lavender buds                                    1 tsp. vanilla extract

2 3/4 Cups sugar                                                     3 Cups all-purpose flour

1 Cup butter (softened)                                         1/2 tsp. salt

1/4 Cup honey                                                         1/4 tsp. baking soda

6 large eggs                                            1 C. sour cream (OR) Greek yogurt

1 drop lemon EO (I use Young Living) OR, 2 tsp. lemon zest

  1. Preheat oven to 325 degrees (F). Grind lavender and 2 Tbs. sugar  until fine. Mix with remaining sugar.
  2. Beat butter until creamy and gradually add lavender mixture and honey until light and fluffy. Add eggs one at a time, beating just a bit between each. Stir in lemon (zest or EO) and vanilla.
  3. Combine flour, salt, and baking soda before alternately adding to butter mixture with sour cream. Beat on low just until blended. Pour into greased Bundt pan.
  4. Bake for about an hour to an hour and fifteen minutes (toothpick should come out clean). Cool in pan for 10 minutes, then remove from pan and cool completely. Dust with powdered sugar just before serving if you like. (I like!)

14675C83-9B1F-4AE2-916D-9E999B682C17

If only catching crabs were this easy…

 

 

 

 

 

 

 

 

 

 

 

 

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s