LEMON LAVENDER POUND CAKE

Lemon Lavender Pound Cake
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Recipe

Birthday Cake Recipe

Chocolate Cake

Lemon Cake Mix
Lemon and dried lavender flowers make this pound cake deliciously different.
Ingredients:
•8 ounces (1 cup) softened butter
•2 cups granulated sugar
•5 large eggs
•3 cups cake flour, stir before measuring
•1/2 teaspoon baking soda
•1/2 teaspoon salt
•8 ounces sour cream, light or full fat
•1 1/2 tablespoons dried lavender flowers
•juice and zest of 2 lemons, about 5 to 6 tablespoons juice and 1 tablespoon finely grated zest
•***Glaze***
•juice of 1 lemon, about 2 1/2 tablespoons
•2 teaspoons dried lavender flowers
•1 to 2 tablespoons hot water
•1 cup confectioners' sugar
Preparation:
Heat oven to 325°. Grease and flour a 12-cup Bundt cake pan.
Cream butter with granulated sugar until light. Beat in eggs, one at a time, beating well after each addition.

Combine the flour, baking soda, and salt. Add about 1/3 of the flour mixture to the creamed mixture, along with half of the sour cream. Beat until well blended. Repeat with another 1/3 of the flour mixture and the remaining sour cream, scraping the sides of the bowl a few times. Beat in the remaining flour mixture until smooth and well blended.

Fold in the 1 1/2 tablespoons of dried lavender flowers and the juice and zest of 2 lemons. Spoon into the prepared baking pan.

Bake for 50 to 60 minutes, until a toothpick inserted in center comes out clean.

Make Glaze:
Heat lemon juice (juice of 1 lemon) and 2 teaspoons lavender flowers in the microwave or on stovetop. Strain out flowers; set juice aside and discard the flowers.

In a bowl, combine the confectioners' sugar, hot lemon juice, and enough hot water to make a good drizzling consistency. Drizzle over the cooled (can be slightly warm) cake.