Honey Lemon Lavender Pound Cake

Preparation Preheat the oven to 325°F (160°C). Grease and flour a 9x5-inch (23x13cm) loaf pan.

Mixing the Batter In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.

3.Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next.

4.Mix in the vanilla extract, honey, and fresh lemon zest until well combined.

5.In a separate bowl, whisk together the all-purpose flour, baking powder, salt, and ground lavender.

6.Gradually add the dry ingredients to the wet ingredients, alternating with the whole milk. Begin and end with the dry ingredients. Mix until just combined.

Baking the Cake Pour the batter into the prepared loaf pan and smooth the top with a spatula.

8.Bake for 60-75 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Preparing the Lemon Glaze While the cake is baking, prepare the lemon glaze by whisking together the powdered sugar, fresh lemon juice, and lemon zest.

Cooling the Cake Once the cake is baked, remove it from the oven and let it cool in the pan for 10 minutes. Then, transfer the cake to a wire rack to cool completely.

Finishing Touches Drizzle the lemon glaze over the cooled cake, allowing it to drip down the sides.

12.If desired, garnish the cake with fresh lavender sprigs and lemon slices.

Serve Slice and serve the honey lemon lavender pound cake.