Sambucol Berry Pound Cake

@charleschentv made a Sambucol Berry Pound Cake with a glaze with extra antioxidants.

Need a guilt free desert that will hit the spot, and also help you relax ? We got you covered, plus added benefits from sambucol berries.



  • 1 1/2 cups salted ghee or grass fed butter
  • 1 (8 oz.) miyoko cream cheese
  • 2 cups monkfruit sugar
  • 1 Tbsp. vanilla extract
  • 1 tsp. almond extract
  • 6 eggs
  • 2 2/3 cups good quality gluten-free flour blend
  • 1/3 cup corn starch

Elderberry Lavender Glaze: 

Whisk all ingredients together until lumps disappear. Add more cream if thinner consistency is desired. 

Lavender infused cream: 

  • 3 tablespoons heavy cream
  • 2 tablespoons whole milk
  • 2 teaspoons dried culinary lavender

Bring all ingredients to a light boil. Simmer on low for one minute. Remove from head and let lavender steep in milk for five minutes. Strain out lavender buds. 


  1. Preheat oven to 325°. Spray a bundt pan or 2 loaf pans with non-stick coconut spray.
  2. In the bowl of your electric mixer, cream together the butter, cream cheese and sugar until light (medium speed -about 5 minutes).
  3. Add the vanilla and almond extracts and beat another 30 seconds to mix well.
  4. Place a sifter/sieve/strainer over a bowl. Measure the flour, cornstarch, dump into the sifter. Sift together the dry ingredients. You can repeat to sift another time or I just used a whisk and really whisked them together well.
  5. Break the 6 eggs into another bowl and set aside.
  6. With your mixer on low, alternately add the flour mixture and the eggs to your butter/sugar mixture, beginning and ending with the flour mixture.
  7. Pour batter into the prepared pan(s).
  8. Bake at 325° for 1 hour and 15 minutes or until toothpick inserted in the center comes out clean. Allow to cool in pan, then gently loosen the sides with a table knife or plastic spatula before turning over onto serving plate.