Lavender and Lemon Pound Cake

1. 1

   Combine the milk and lavender in a small saucepan over medium heat; bring just to a simmer; transfer to a glass measuring cup, and let cool to room temperature.

2. 2

   Preheat oven to 325; grease inside of a 9 x 5 inch loaf pan and dust with flour.

3. 3

   In a bowl, combine the flour, baking powder, and salt.

4. 4

   In a large bowl, combine the butter, sugar, and zest; cream with an electric mixer on medium-high speed until fluffy, about 3 minutes.

5. 5

   Beat in the eggs, one at a time.

6. 6

   With the mixer on low speed, add 1/3 of the flour mixture and mix until incorporated; add 1/2 of the milk and mix until incorporated; repeat with the remaining flour and milk, ending with the flour.

7. 7

   After the last addition, mix for 30 seconds on medium speed.

8. 8

   Scrape the batter into the prepared pan and smooth the top with a rubber spatula; bake until the cake is golden brown and a pick comes out clean, 50-55 minutes.

9. 9

   Let the cake cool in the pan for about 10 minutes, invert it onto a wire rack, and then turn it right side up on a rack to cool completely; slice and serve.

10. 10

    Store uneaten cake in a cake keeper or wrap in plastic wrap and store at room temperature for up to 3 days.

* Per serving · 4 servings · Values may vary.

No additional tips available.