Lavender Pound Cake

My friend Carol Baker (all puns intended), who also gave me the muffin recipe in an earlier post, recently ate this cake at a family reunion. The cake itself is moist and sweet, but it's the lavender that really kicks the flavor up. I intend to throw in some lemon zest too. Thanks to Karla Sasse who created the recipe.

Lavender Pound Cake

(This cake is also very good with rosemary instead of lavender... yumm!)

3/4 c. milk

2 Tbl. dried lavender, crushed, or 4 Tbl. fresh lavender, chopped very fine

1 1/4 c. sugar

1 c. butter, softened

3 eggs

2 1/4 c. flour

1 1/2 tsp. baking powder

1 tsp. salt

Heat oven to 300 degrees. Grease and sugar 10 or 12 cup Bundt Pan.

In a small bowl, stir together milk and lavender; set aside.

In a large mixing bowl, mix sugar, butter and eggs until very light and fluffy.

Add milk mixture; mix well.

Add all remaining ingredients; mix until smooth, about 2 minutes.

Spoon into prepared pan.

Bake for 60-75 minues or until toothpick inserted in center of cake comes out clean.

Cool 10 minutes. Remove from pan; cool on serving plate.

Drizzle with Vanilla Glaze and garnish with sprigs of lavender.

Glaze:

1 c. powdered sugar, sifted if lumpy

1 Tbl. butter, softened

1 tsp. vanilla

2-3 Tbl. milk

In medium bowl, mix sugar and butter. Add vanilla.

Gradually add milk until desired consistency; mix until smooth.