Lavender And Lemon Pound Cake

Total Time: 1 hr 40 mins Preparation Time: 45 mins Cook Time: 55 mins

Ingredients

• Servings: 8
• 3/4 cup whole milk
• 1 tablespoon finely chopped fresh lavender leaves
• 1 3/4 cups unbleached all-purpose flour
• 1 1/4 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup sugar
• 1 tablespoon grated lemon zest
• 2 large eggs

Recipe

• 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 preheat oven to 325°; grease inside of a 9 x 5 inch loaf pan and dust with flour.
• 3 in a bowl, combine the flour, baking powder, and salt.
• 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 beat in the eggs, one at a time.
• 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 after the last addition, mix for 30 seconds on medium speed.
• 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 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 store uneaten cake in a cake keeper or wrap in plastic wrap and store at room temperature for up to 3 days.