Lemon-Lavender Pound Cake

It still seems like an anomaly that citrus fruits are most in season during the winter months, but to contrast my futile attempts at disbelief, I've ventured to find a recipe to suit my winter fancy, using these citrus wonders. Meyer lemons. They are so great. The perfect blend of sour and sweet, because they taste like a cross between an orange and a lemon and I quite love both of those. Also, lavender has always been a comfort to me, especially in the winter, so what a perfect pair! I love this recipe and I can't wait to do it again. For some reason, it turned out a bit dry, but that could be due to the fact that I rushed the process of making it at the end. Hope you love it like I do!

Ingredients:
makes 2 loaves

1/3 cup milk
6 large eggs
1 1/2 Tbspn fresh lemon juice
1 Tbspn vanilla
3 cups AP flour
1 1/2 cups sugar
1 1/2 tspn baking powder
1/2 tspn salt
2 Tbspn freshly grated lemon zest
1 2/3 cup butter, softened
1/3 cup dried lavender flowers

1. Preheat oven to 350 degrees F.  Butter and flour the sides and bottoms of two loaf pans.  Set aside.
2. In a bowl, combine milk, eggs, lemon juice, and vanilla.  Whisk until combined.
3. In the bowl of a mixer, combine flour, sugar, baking powder, salt, and freshly grated lemon zest.  Mix to combine.
4. Add the softened butter to the flour mixture.  Cream for 2-3 minutes until fluffy.
5. Gradually add the milk mixture in 2-3 parts, mixing thoroughly for about 30 seconds to 1 minute before each addition.
6. Mix in lavender flowers until evenly distributed through the batter.  Be careful not to overmix.
7. Divide the batter into the two prepared loaf pans.
8. Bake in oven for ~30-35 minutes.  When the tops are about to crack, score the tops in one line with a sharp, oiled knife to create an even crack.  Then, place an oiled piece of foil on top of the cakes, oil side down.  Continue to bake for 25-30 minutes (for a total baking time of ~55-60 minutes).
9. When a toothpick removed from the center of the cake comes out clean, the cakes are done.  Remove from oven and let cool for 10 minutes on a rack before turning the cakes out.  Let cool completely.

for glaze:
1/2 cup powdered sugar
juice of 1 lemon
zest of 1 lemon
sliced almonds, optional

1. Mix together the powdered sugar and the lemon juice.
2. Add in the lemon zest.  Mix until combined.
3. Pour the glaze over the pound cakes.
4. Immediately top with a sprinkling of sliced almonds, if using.  Let dry.


So delightful! Enjoyed best with a cuppa tea :)