3/4 cups milk
2 1/4 teaspoon dried lavender flowers, divided (be sure to use culinary lavender)
2 cups unbleached all-purpose flour
1 1/2 teaspoon baking powder
1/4 teaspoon salt
6 tablespoons butter, softened
1 cup sugar
2 eggs beaten
1 tablespoon grated lemon zest, or 1 tsp lemon oil
2 tablespoons lemon juice
1 1/2 cups confectioners' sugar
Preheat oven to 325ºF. Heat the milk with 2 tsp of the lavender and let steep until cool. Set aside.
In a small bowl, mix together the baking powder, flour and salt. In a separate bowl cream the butter and gradually add the sugar. Beat until light and fluffy. Beat in the eggs and the lemon zest or oil. Add the flour mixture alternately with the lavender and milk. Mix just until blended.
Spoon the batter into a Bundt® pan that has been sprayed with cooking oil. Bake for about 30 minutes or until a cake tester inserted into the middle of the loaf comes out clean. Allow pan to cool for 5 minutes. Remove the bread from the pan and place it on a wire rack set over a sheet of waxed paper.
Put the lemon juice in a bowl and add the confectioners' sugar. Drizzle the glaze over the hot bread and sprinkle with the remaining 1/4 tsp of dried lavender.
Yield: 18, 1/2 inch slices of cake the consistency of old-fashioned pound cake.