Name: Lemon-Lavender Pound Cake
Yield: Makes one 8½ x4½" loaf Servings
Ingredients: ½ cup (1 stick) unsalted butter, room temperature, plus more for pan; 1½ cups all-purpose flour; ¾ teaspoon kosher salt; ¾ teaspoon baking powder; ¼ teaspoon baking soda; ¾ cup plus 1 tablespoon granulated sugar; 2 teaspoons dried lavender; 4 teaspoons finely grated lemon zest; ½ vanilla bean, split lengthwise; 2 large eggs, room temperature; ½ cup buttermilk or milk; 3 tablespoons fresh lemon juice; 1 cup powdered sugar; 2 tablespoons buttermilk or milk; 1 lemon

Alex Lau

Look for culinary lavender at specialty food stores, tea and spice shops, or online.

Recipe notes