Lemon Lavender Pound Cake

Ingredients:

• 2 1/4 cups (285g) all-purpose flour, sifted
• 1 tsp baking powder
• 1 tsp salt
• 1 cup (200g) unsalted butter, softened
• 1 3/4 cups (450g) granulated sugar
• 4 large eggs, at room temperature
• 2 tbsp freshly squeezed lemon juice
• 2 tsp grated lemon zest
• 1 tsp dried lavender buds

Instructions:

Preheat and Prep

Preheat your oven to 325°F (165°C). Grease a 9x5-inch loaf pan and set it aside.

Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

Cream the Butter and Sugar

Using an electric mixer, beat the butter until creamy, about 2 minutes. Gradually add the sugar and continue beating for another 3-4 minutes, until light and fluffy.

Add Eggs One at a Time

Beat in the eggs one at a time, allowing each egg to fully incorporate before adding the next. Beat in the lemon juice and zest after the third egg.

Mix in Lavender and Flour Mixture

Gently mix in the dried lavender buds, then add the flour mixture. Do not overmix.

Pour into Prepared Pan

Pour the batter into the prepared loaf pan and smooth out the top.

Bake and Cool

Bake for 55-60 minutes or until a toothpick inserted into the center comes out clean. Let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Dust with Confectioners' Sugar (Optional)

Once cooled, dust the cake with confectioners' sugar if desired and serve.

Note: The lavender flavor might be too subtle for some; feel free to adjust the amount of lavender buds according to your preference.