Lavender Pound Cake

• 2 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups sugar
• 1 tablespoon dried lavender
• 1 cup unsalted butter, softened
• 2 teaspoons vanilla extract
• 4 eggs
• 1 cup sour cream
• 1/4 cup milk
• DRIZZLE
• 1/4 cup water
• 1 tablespoon dried lavender
• 3/4 cup confectioners' sugar

1. Heat oven to 350u0b0F Grease and flour two 8 1/2 x 4 1/2 x 2 5/8 - inch loaf pans.
2. Mix flour, baking soda and salt in medium-size bowl. Pulse 1/2 cup sugar with the lavender in a food processor until lavender is ground.
3. In large bowl, beat butter, lavender-flavoured sugar, remaining 1 1/2 cups sugar and vanilla until fluffy, 3 minutes. Beat in eggs, one at the time. In a small bowl combine sour cream and milk. On a low speed, alternately, beat in flour mixture with sour cream mixture, beginning and ending with the flour. Divide between pans.
4. Bake at 350 F for 55 minutes or until tester comes out clean. Cool on rack 10 minutes. Remouve cakes from pans and let cool completely.
5. DRIZZLE:
6. Microwave water and lavender for 30 seconds on HIGH power. Let stip for 5 minutes. Strain out lavender flowers and discard.
7. Once cake is cool, whisk lavender water and the confectioner sugar. Drizzle over both loaves. Slice and serve.

flour, baking soda, salt, sugar, dried lavender, unsalted butter, vanilla, eggs, sour cream, milk, drizzle, water, dried lavender, confectioners

Taken from www.food.com/recipe/lavender-pound-cake-200246 (may not work)