Lemon Lavender Pound Cake

• Course Dessert
• Cuisine Kid Friendly

Prep time

Cook time

Servings

Ingredients

• 1 1/4 Cup Bob's Red Mill Gluten-Free All-Purpose Baking Flour
• 1 Teaspoon Baking Powder
• 1/2 Teaspoon Salt
• 1 Large Lemon
• 1/2 Cup Butter unsalted, room temperature
• 1 Cup Sugar
• 2 Eggs
• 1 Teaspoon Vanilla Extract
• 1/2 Teaspoon Lemon Extract
• 1/4 Teaspoon Lavender Extract or 2 tablespoons dried lavender
• 2/3 Cups Milk
• 3 Tablespoons lemon juice
• 3/4 Cup powdered sugar

Instructions

1. Preheat oven to 350˚F and grease 9 x 5 loaf pan.
2. In small bowl combine flour, baking powder and salt; stir in zest of 1/2 lemon; set aside.
3. In another bowl, beat butter and dried lavender with mixer. Gradually add 1 cup sugar and beat until light and fluffy.
4. Add eggs, one at a time, followed by vanilla, lemon and lavender extract (if not using dried lavender). Slowly add milk.
5. When mixture starts to look curdled, switch to mixing with wooden spoon to prevent over beating egg.
6. Stir in flour mixture with wooden spoon just until well combined.
7. Pour batter into prepared loaf pan; bake for approximately 55 minutes or until golden brown and inserted tooth pick comes out clean.
8. Place pan on cooling rack and use skewer to poke holes in top of cake while still hot.
9. Drizzle or brush half of glaze over top; let cool for about 15 minutes.
10. Run knife around edges of pan and turn loaf out onto serving plate.
11. Drizzle remaining glaze over top; finish with more lemon zest.

1. Squeeze 3 tablespoons lemon juice into small bowl.
2. Stir in 3/4 cup powdered sugar and stir until no lumps remain.