1 hr 30 min
1 stick of unsalted butter, at room temperature
1 1/4 cups of granulated sugar
2 teaspoons of vanilla
Zest of one lemon
2 cups of all-purpose flour
1/2 teaspoon of baking soda
1 teaspoon of baking powder
8 ounces of sour cream
1/4 cup of whole milk
1 teaspoon of dried lavender
1 cup of confectioners’ sugar
Measure out all pound cake ingredients. Place the butter and sugar in the bowl of a stand mixer. Cream the butter and sugar until light and fluffy. Add the eggs one at a time. Mix until each is incorporated. Mix in the vanilla and lemon zest.
In a small bowl, mix together the flour, baking soda, baking powder and salt. Add 1/3 of the dry mixture and blend until incorporated.
Add 1/2 of the sour cream. Add the flour in two more additions alternating with the second half of sour cream. Mix until just combined. Pour the batter into a buttered and floured 9 inch loaf pan. Place into a 350°F oven. Bake for 1 hour.
After an hour, check the pound cake. It is ready when it is golden brown and an inserted toothpick comes out clean. Let the loaf cool for 10 minutes in the pan before turning out and cooling completely on a wire rack. While the loaf cools, make the glaze.
In a small saucepan, heat the milk over low heat until just warm. Remove from heat and add the lavender. Let steep for 10 minutes.
Strain the milk into the confectioners’ sugar a little at a time.
Whisk after each addition until the glaze is smooth and able to be drizzled. You may not need all the milk.
Glaze the cooled pound cake and let sit for 20 minutes.
Slice and serve!
Read more about this recipe, including photos, in The Farmer Owned Kitchen Blog.