Lavender Pound Cake is perfect to be served with afternoon tea.
1 pound Unsalted Butter (Softened)
1 cup Sugar
2 teaspoon Baking Powder
1/2 teaspoon Sea Salt
1 Vanilla Bean (cut lengthwise and seeds scraped out with the back of a knife, discard pod, or place the empty pod in a sugar container)
1 teaspoon fresh grated Lemon Peel
3 1/3 cups All Purpose Flour
2 Tablespoons Lavender
Pre-heat your oven to 350° F.
Butter or spray 2 - 9x5x3 loaf pans.
Line the bottom of the prepared pans with parchment paper.
Butter the parchment paper.
In a medium size mixing bowl cream the butter and the sugar together until smooth and creamy.
To the sugar mixture add the eggs one at a time, scraping down bowl after each addition.
Once all eggs are fully incorporated into the sugar mixture add the Baking Powder, Salt, Vanilla Bean, lemon peel, and flour.
Add the flour slowly so that it does not make a dusty floury mess.
Once everything is well combined fold in lavender.
Pour half of batter in each prepared loaf pans.
Place the loaf pans into the oven and bake on center rack for 45-50 min or until a toothpick inserted in the center comes out clean.
Remove the loaf pans from the oven and allow to cool on racks.
Let your Lavender Pound Cake cool completely before removing them from pans.
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