Lavender and Lemon Pound Cake

• 34 cup whole milk
• 1 tablespoon finely chopped fresh lavender leaves
• 1 34 cups unbleached all-purpose flour
• 1 14 teaspoons baking powder
• 14 teaspoon salt
• 12 cup unsalted butter, softened
• 1 cup sugar
• 1 tablespoon grated lemon zest
• 2 large eggs

1. Combine the milk and lavender in a small saucepan over medium heat; bring just to a simmer; transfer to a glass measuring cup, and let cool to room temperature.
2. Preheat oven to 325; grease inside of a 9 x 5 inch loaf pan and dust with flour.
3. In a bowl, combine the flour, baking powder, and salt.
4. In a large bowl, combine the butter, sugar, and zest; cream with an electric mixer on medium-high speed until fluffy, about 3 minutes.
5. Beat in the eggs, one at a time.
6. With the mixer on low speed, add 1/3 of the flour mixture and mix until incorporated; add 1/2 of the milk and mix until incorporated; repeat with the remaining flour and milk, ending with the flour.
7. After the last addition, mix for 30 seconds on medium speed.
8. Scrape the batter into the prepared pan and smooth the top with a rubber spatula; bake until the cake is golden brown and a pick comes out clean, 50-55 minutes.
9. Let the cake cool in the pan for about 10 minutes, invert it onto a wire rack, and then turn it right side up on a rack to cool completely; slice and serve.
10. Store uneaten cake in a cake keeper or wrap in plastic wrap and store at room temperature for up to 3 days.

milk, fresh lavender leaves, flour, baking powder, salt, unsalted butter, sugar, lemon zest, eggs

Taken from www.food.com/recipe/lavender-and-lemon-pound-cake-426443 (may not work)