Lemon Lavender Pound Cake (derived from southernfood.about.com)

Ingredients:

• 8 ounces (1 cup) softened butter
• 2 cups granulated sugar
• 5 large eggs
• 3 cups cake flour, stir before measuring
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt (or no salt if you decide to use salted butter)
• 8 ounces sour cream, light or full fat (oh for peet's sake, just use the full fat... you've already put in a cup of butter!)
• 1 1/2 tablespoons dried lavender flowers (culinary grade!!!)
• juice and zest of 2 lemons, about 5 to 6 tablespoons juice and 1 tablespoon finely grated zest
• ***Glaze***
• juice of 1 lemon, about 2 1/2 tablespoons
• 2 teaspoons dried lavender flowers (this too needs to be culinary grade, duh)
• 1 to 2 tablespoons hot water
• 1 cup confectioners' sugar

Preparation:

Heat oven to 325°. Grease and flour a 12-cup Bundt cake pan.

Cream butter with granulated sugar until light (preferably using a kitchen aid mixer of a pretty color...if stirring by hand....wear a pretty apron and tell yourself you're burning off all the calories you're about to eat when the cake is ready!). Beat in eggs, one at a time, beating well after each addition.

Combine the flour, baking soda, and salt. Add about 1/3 of the flour mixture to the creamed mixture, along with half of the sour cream. Beat until well blended. Repeat with another 1/3 of the flour mixture and the remaining sour cream, scraping the sides of the bowl a few times. Beat in the remaining flour mixture until smooth and well blended.

Fold in the 1 1/2 tablespoons of dried lavender flowers and the juice and zest of 2 lemons. Spoon into the prepared baking pan.

(Now what I will do next time I make this, is heat the lavender flower in the lemon juice, and then STRAIN into a bowl. (Chill before adding to the cake batter). I thought the lavender flowers in the cake were slightly too severe).

Bake for 50 to 60 minutes, until a toothpick inserted in center comes out clean.

Make Glaze:
Heat lemon juice (juice of 1 lemon) and 2 teaspoons lavender flowers in the microwave or on stovetop. Strain out flowers; set juice aside and discard the flowers.

In a bowl, combine the confectioners' sugar, hot lemon juice, and enough hot water to make a good drizzling consistency. Drizzle over the cooled (can be slightly warm) cake.

This recipe would make neato cupcakes as well, of course with a much shorter baking time.

helpful links...

culinary lavender:

http://www.localharvest.org/royal-velvet-culinary-lavender-buds-C7830?r=fr

cupcake liners:

http://www.etsy.com/listing/16331722/60-striped-cupcake-liners