Lavender and Lemon Pound Cake Recipe

¾ cup whole milk
1 tbl. finely chopped fresh lavender leaves
1 ¾ cups unbleached all-purpose flour
1 ¼ tsp. baking powder
¼ tsp. salt
½ cup (1stick) unsalted butter, softened
1 cup sugar
1 tbl. grated lemon zest
2 large eggs

Steeping the lavender in milk infuses this cake with an intense and beautiful aroma.

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 the oven to 325°. Grease the inside of a 9-inch by 5-inch loaf pan and dust with flour. Combine the flour, baking powder, and salt in a medium bowl.
3. Combine the butter, sugar, and zest in a large mixing bowl and cream with an electric mixer on medium-high speed until fluffy, about 3 minutes, scraping down the sides of the bowl once or twice as necessary. Beat in the eggs, one at a time, scraping down the sides of the bowl after each addition.
4. With the mixer on low speed, add 1/3 of the flour mixture and mix until incorporated. Add ½ of the milk and mix until incorporated. Repeat with the remaining flour and milk, ending with the flour. After the last addition, mix for 30 seconds on medium speed.
5. Scrape the batter into the prepared pan and smooth the top with a rubber spatula. Bake until the cake is golden brown and a toothpick inserted into the center comes out clean, 50-55 minutes. 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.

This recipe comes from one of my favorite magazines “ Easy Desserts). This is on page43.