Lemon Lavender Pound Cake with Honey Glaze

Ingredients:

For the cake:

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

For the honey glaze:

• 1 cup (200g) powdered sugar
• 2 tablespoons pure honey

Instructions:

1. Preheat your oven to 325°F (165°C). Grease a 9x5-inch loaf pan and set it aside.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large mixing bowl, use an electric mixer to cream the butter until light and fluffy.
4. Gradually add the sugar to the mixing bowl and continue beating until well combined.
5. Beat in the eggs one at a time, followed by the lemon juice and lavender buds.
6. With the mixer on low speed, gradually add the flour mixture to the wet ingredients and mix until just combined.
7. Stir in the grated lemon zest.
8. Pour the batter into the prepared loaf pan and smooth the top.
9. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
10. Remove from the oven and let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

For the honey glaze:

1. In a small bowl, whisk together the powdered sugar and honey until smooth.
2. Drizzle the honey glaze over the cooled pound cake.

Notes:

• Make sure to adjust the baking time as needed due to variations in oven temperatures.
• The lavender buds can be omitted or substituted with 1 teaspoon of dried lemon verbena leaves for a different flavor profile.