Garden Lavender Pound Cake

Garden Lavender Pound Cake

Ingredients:
* 4 eggs
* 1 cup unsalted butter
* 3/4 cup sour cream
* 2 1/2 cups flour
* 1 tsp. baking powder
* 1/2 tsp. baking soda
* 1/4 tsp. salt
* 1/2 cup granulated or caster sugar
* 1 Tbsp. vanilla extract
* 1 tsp. finely shredded lemon zest or lemon peel
* 1 cup powdered sugar
* 1 Tbsp. melted butter
* 3 or 4 tsp. lemon juice
* 1 portion of lavender sugar** (see above)
* 2 loaf pans 8" x 4" x 2"

To prepare: Grease and flour the 2 loaf pans and set aside. Allow the eggs, sour cream, and butter to stand at room temperature for 30 minutes. This can be done while greasing pans and preparing lavender sugar recipe.
Preheat oven to 325ºF. (Mark 3/ 158ºC)

1. Prepare Lavender Sugar.** Set aside.

2. In a small bowl, combine flour, baking powder, soda and salt.

3. In a medium to large size mixing bowl, beat together lavender sugar, caster sugar, the cup of butter and vanilla extract. Beat at high speed for about 4 minutes until light and fluffy. Scrape down sides of bowl frequently.

4. Add eggs, one at a time, beating at medium speed about 20 to 30 seconds after each addition.

5. Add flour mixture and sour cream alternately while beating at a low speed. Mix until just combined. Batter will be thick.

6. Stir in the lemon zest.

7. Spread mixture in prepared pans.

8. Bake about 45 minutes or until wooden toothpick inserted in center comes out clean. Cool on wire rack for 10 minutes.

9. Remove from pans and cool completely.

10. In a small bowl, mix powdered sugar with a tablespoon of melted butter and enough lemon juice to make a drizzling consistency. Spoon over cake, allowing some to drip down the sides.
Serve with coffee or tea.
Yields: 2 loaves.