1 cup butter, softened
3 cups granulated sugar
2-3 tablespoons fresh lemon zest, plus extra for garnish
1/3 cup fresh lemon juice
2 tablespoons vanilla
3 cups flour
1/2 teaspoon salt
1/4 teaspoon baking soda
1 8 ounce container sour cream
Lavender Glaze Ingredients:
1/2 cup whole milk
2 tablespoons Frolicking Deer Lavender Farm Culinary Lavender
2 1/2 cups powdered sugar
Pinch of salt
1 1/2 tablespoons fresh lemon juice
Preheat oven to 325. Prepare (2) 9” loaf pans. Beat butter with electric mixer until creamy. Gradually add sugar beating until fluffy about 3-5 minutes. Add eggs 1 at a time, beating just until blended after each addition. Stir in lemon zest, lemon juice and vanilla.
Stir together flour, salt, and baking soda in separate bowl. Add flour mixture to butter mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Divide batter equally between 2 loaf pans.
Bake in preheated oven until tooth pick comes out clean, approximately 50-60 min. Cool on wire rack for 10 min. Remove from pans and cool completely for 2 hours.
For the glaze:
Bring milk just to a simmer over medium heat in small saucepan. Remove from heat and stir in Frolicking Deer Culinary Lavender; let stand for 10 minutes. Pour lavender milk through fine wire mesh strainer into a bowl, cool completely, about 20 minutes
Whisk together powdered sugar, salt, 2 tablespoons of lavender milk, and lemon juice one teaspoon at a time until desired consistency.
Allow to cool and spoon over the pound cake to glaze.