Los Poblanos Historic Inn & Organic Farm

Lavender Lemon Pound Cake: Bread

Servings: 6

Prep time:1.5hrs

Ingredients:

• 

  1/3 cup butter

• 

  1 cup sugar

• 

  2 eggs

• 

  1 tablespoon grated lemon rind

• 

  1 teaspoon finely ground culinary lavender flowers

• 

  2 1/2 cups sifted flour

• 

  1 tablespoon baking powder

• 

  1/2 teaspoon salt

• 

  1 cup milk

Step 1:

Heat the oven to 325. Grease a 9x5x3 inch loaf pan. Cream the butter and sugar until soft. Add eggs one at a time, beating until smooth. Add the rind and lavender.

Step 2:

Combine the flour, baking soda, and salt, mixing lightly with a spoon. Add the dry ingredients and the milk into the creamed mixture, alternating in two or three pours. Beat until just mixed. Don’t overbeat.

Step 3:

Pour batter into greased loaf pan and smooth top with a knife. Bake for about an hour, or until a toothpick comes out clean.

Step 4:

Brush top and sides with glaze when cake has cooled to the touch. Glaze: ½ cup sugar ½ cup fresh lemon juice ½ tsp. lavender 1 Tbsp. grated lemon rind