Lemon Lavender Greek Yogurt Pound Cake

• 1-1/2 cup All-purpose Flour
• 1/4 teaspoons Baking Powder
• 1/8 teaspoons Baknig Soda
• 1/4 teaspoons Salt
• 1/2 cups Butter, Softened
• 1 cup Sugar
• 3 whole Eggs
• 3/4 cups 2% Greek Yogurt
• 1 Tablespoon Fresh Lemon Juice
• 1 teaspoon Vanilla Extract
• 1 teaspoon Lemon Zest
• 1 Tablespoon Dried Lavender

1. Preheat oven to 325u0b0F. Grease one 9x5 (or two 5.75x3 mini) loaf pan and set aside.
2. In a medium bowl, combine the flour, baking powder, baking soda, and salt. Set aside.
3. In the bowl of a stand mixer, cream the butter. Gradually add the sugar and cream until light and fluffy, about 7 minutes. Add the eggs, one at a time, mixing each until fully incorporated.
4. Slowly add the dry ingredients, alternating with the Greek yogurt, to the creamed butter and sugar and mix just until incorporated. Add the lemon juice, vanilla extract and lemon zest and beat on low just until blended. Gently stir in the lavender.
5. Pour the batter into the prepared pan(s) and bake for 30-35 minutes until the edges begin to brown and a toothpick inserted in the center of the loaf comes out clean. Bake at 325u0b0F for 1 hour and 25 minutes or until cake tests done. Cool in the loaf pans for 10-15 minutes before transferring to a wire rack.

allpurpose, ubc, baknig soda, ubc, butter, sugar, eggs, yogurt, lemon juice, vanilla, lemon zest, dried lavender

Taken from tastykitchen.com/recipes/desserts/lemon-lavender-greek-yogurt-pound-cake/ (may not work)