Lemon Lavender Pound Cake with Lemon Glaze

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 325°F and prepare two loaf pans by lining them with parchment and spraying with cooking spray.

Step 2

In a stand mixer, on high speed, cream the butter and sugar together until light and fluffy.

Step 3

Add eggs one at a time, fully incorporating after each addition

Step 4

In a separate bowl, whisk together the flour, salt and baking soda.

Step 5

In another separate small bowl, mix together the buttermilk, lemon juice and lemon zest.

Step 6

With your mixer on low, alternate adding the flour and buttermilk mixtures into your butter mixture. Start and end with your flour mixture in three additions. The key here is to just allow the to combine, do not over mix.

Step 7

Gently fold in the lavender buds

Step 8

Pour batter into the prepared loaf pans and spread evenly with a knife.

Step 9

Bake in preheated oven for 50 minutes (checking after 40min) or until a toothpick comes out clean when inserted into the cake.

Step 10

While the cake is cooking, make your glaze by combining all the and mixing well until smooth.

Step 11

Pull cake out and let it cool completely. After cake cools, pour glaze over the cake. Slice and serve!

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