Photo by Rhoda Peacher
- 2 sticks butter, room temperature
- 3 cups sugar
- 6 eggs
- 3 cups flour
- Pinch of salt
- 1 T. lemon zest
- 1 tsp. dried lavender blossoms
- 1/2 tsp. baking powder
- 1 cup heavy cream
- 1 cup milk
Preheat oven to 325 degrees F. In a large loaf pan, grease and flour bottom and sides generously.
Sift flour, baking powder, salt, zest and lavender together; set aside. Cream butter and sugar together. Add eggs one at a time, beating well after each addition. Add the dry ingredients one third at a time, incorporating well. Pour into pan and bake for 1 hour and 15 minutes or until done. Place on rack and cool completely.
Remove from pan using a knife around the edges. Serve with blueberries and lavender syrup.
Recipe courtesy Teena Louise Vannucci-Downs.
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