Yield: 1 loaf

Lemon Lavender Pound Cake

Ingredients

1½ cups all-purpose flour (180g)
1 teaspoon baking powder
½ teaspoon salt
1 cup (2 sticks) butter, softened at room temperature
1 cup sugar, (200g) plus ⅓ cup (67 g) for glaze
zest of two lemons
4 eggs- room temperature
2 teaspoons pure vanilla extract
¼ cup lemon juice for cake (2 oz) , plus ⅓ cup (2.6 oz) for syrup and 2 tablespoon for glaze
2T culinary lavender buds
½ cup greek yogurt (143 g)
½ cup powdered sugar (50g)

In a small bowl whisk together the flour, baking powder and salt. Set aside.
In another small bowl, combine the culinary lavender buds and 1 tablespoon of lemon juice. Crush the lavender buds slightly using a spoon to release their flavor. Set aside.
In the bowl of a stand mixer fitted with a paddle attachment (or you can use a hand mixer,) cream the butter, lemon zest and cup of the sugar until smooth.
Add the eggs one and a time followed by the vanilla. Slowly add the dry ingredients and mix until almost combined. Fold in the yogurt, finish mixing on low until combined. Finally fold in the lavender mixture (Batter won't be perfectly smooth but that's Ok.)
Pour batter into a buttered/floured 9 inch loaf pan. Bake at 325F for 60-70 minutes, or until a toothpick inserted into the center of the cake comes out clean.
For the Syrup: In a small saucepan over medium heat stir together ⅓ cup of lemon juice and ⅓ cup sugar, and 1 tsp lavender buds until sugar has dissolved. Allow to sit while the cake cooks and then strain the lavender out before using.
For the Glaze: Gradually add the lemon juice to the powdered sugar until desired drizzling consistency is reached. Add more juice/sugar as needed until it's as thick as you like.
To Finish: Turn the warm cake onto a wire rack and poke all over with a fork or skewer. Brush generously with the lemon syrup. (Do this when the cake is still warm!) Pour the glaze over the top. Serve warm or room temperature

1 grams
Amount Per Serving: Unsaturated Fat: 0g