This lavender pound cake is a slice of summer on a plate!   It's great year round, especially with fresh fruit or whipped cream, and in midwinter, when a little extra culinary sunshine is needed, it will really brighten a brunch, afternoon tea or dessert.  I think it pairs nicely with our fresh and lemony verbena tea or an espresso.  Bon appetit!

Prep time:  15 minutes.  Cook time:  45 minutes.

Ingredients

For the cake:

1 to 2 tablespoons dried lavender flowers (culinary grade)

1 cup granulated sugar (divided use)

4 eggs

1 cup (2 sticks) unsalted butter

¾ cup dairy sour cream

2-1/2 cups all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

1 tablespoon vanilla

1 teaspoon finely shredded lemon peel

For the icing:

1 cup sifted powdered sugar

1 tablespoon butter, melted

3 to 4 teaspoons lemon juice

Preheat oven to 325 degrees.

1. Let the eggs, butter, and sour cream stand at room temperature for 30 minutes.  Meanwhile, grease and flour two 8 x 4 x 2 loaf pans and set them aside.

2. Prepare lavender sugar by grinding ½ cup sugar with 1 to 2 tablespoons lavender in a spice grinder or food processor.

3. In a medium bowl, stir together the flour, baking powder, baking soda and salt, and then set aside.

4.  In a large bowl, beat the lavender sugar, granulated sugar, butter and vanilla with an electric mixer on high speed until very light and fluffy, about 4 minutes, scraping down the sides frequently.

5. Add the eggs, one at a time, beating on medium speed about 20-30 seconds after each addition.

6. Alternately add flour mixture and sour cream to butter mixture, beating on low speed after each addition until just combined.  (Batter will be thick.)  Stir in lemon peel.

7. Spread mixture into prepared pans.  Bake about 45 minutes or until a wooden toothpick inserted near the center comes out clean.  Cool on wire rack for 10 minutes, then remove from pans and cool completely.

8.  For the icing, mix powdered sugar with 1 tablespoon melted butter and enough lemon juice to make the mix of drizzle consistency.  Spoon over the cake, letting some of the icing drip down the sides.

Optional:  Sprinkle a pinch of lavender flowers over the top of the icing for extra pizzazz.

Makes 24 servings (two 8-inch loaves).  This recipe first appeared in Better Homes & Gardens magazine.