Lemon Lavender Pound Cake

Make the Cake

1. Gather the ingredients.

2. Preheat oven to 325 F. Grease and flour a 12-cup Bundt cake pan.

3. Cream butter with granulated sugar until light. Beat in eggs, one at a time, beating well after each addition.

4. Combine the flour, baking soda, and salt. Add about 1/3 of the flour mixture to the creamed mixture, along with half of the sour cream. Beat until well blended.

5. Repeat with another 1/3 of the flour mixture and the remaining sour cream, scraping the sides of the bowl a few times. Beat in the remaining flour mixture until smooth and well blended.

6. Fold in the 1 1/2 tablespoons of dried lavender flowers and the juice and zest of 2 lemons. Spoon into the prepared baking pan.

7. Bake for 50 to 60 minutes, until a toothpick inserted in center comes out clean.

Make the Glaze

1. Gather the ingredients.

2. Heat lemon juice (juice of 1 lemon) and 2 teaspoons lavender flowers in the microwave or on the stovetop. (Note: Heat just until hot to bring out the lavender flavor a bit.)

3. Strain out flowers; set juice aside and discard the flowers.

4. In a bowl, combine the confectioners' sugar, hot lemon juice, and enough hot water to make a good drizzling consistency.

5. Drizzle over the cooled (can be slightly warm) cake.

6. Serve and enjoy!