LAVENDER LEMON POUNDCAKE
*************************

    1 cup  unsalted butter(2 sticks )
  1/4 cup  dried lavender, divided
    5 eggs
1 1/2 cups sugar -- divided
1 1/2 cups plus 2 tablespoons cake flour
  1/4 tsp  salt
    1 TBS  grated lemon zest
    1 tsp  vanilla extract
  1/4 cup  strained lemon juice 

Heat the oven to 350 degrees F. 

Butter and flour a 9x5-inch loaf pan. 

Melt the butter with 1 TBS of the 
lavender in a small saucepan. 

Let the mixture steep 10 minutes, then 
strain, discarding the lavender. 

Set aside to cool.

Beat the eggs and 1 cup of the sugar in 
the bowl of a mixer until thick and pale, 
about 5 minutes. 

Sift together the flour and salt into a bowl. 

Using a whisk, fold the lemon zest and one-third 
of the flour mixture into the eggs until thoroughly 
combined. 

Fold in the rest of the flour in 2 batches. 

In a separate bowl, whisk 1 cup of the batter 
with the melted butter and the vanilla. 

Add this to the remaining batter and fold to combine. 

Pour the batter into the prepared pan. 

Bake the cake until a toothpick inserted in the middle 
comes out clean, 40 to 45 minutes. 

If the top of the cake seems to be getting overly 
browned before the center is set, cover with foil 
and continue baking. 

Meanwhile, combine the remaining 1/2 cup of sugar, 
the lemon juice, 1/4 cup of water and the remaining 
3 TBS of lavender in a saucepan. 

Bring the mixture to a simmer and cook, stirring, 
until the sugar dissolves. 

Transfer the cake to a wire rack. Using a cake tester 
or skewer, poke the cake all over. 

Brush the loaf with half of the syrup and let cool 
for 10 minutes. 

Invert the cake onto the rack, remove the pan and 
brush the syrup over the bottom and sides of the cake. 

Turn the cake back over and brush with the remaining 
syrup. Let cool completely.



8 servings.


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