Lavender Pound Cake

I got the idea for using lavender in pound cake from a recipe at Mt. Shasta Lavender Farm. Their recipe is a little dense for me so I modified it.

1/4 Cup Milk

4 Eggs 2 Cups sifted Cake or Pastry Flour 1 Cup Sugar 1 teaspoon baking powder 2 Sticks (half pound) Butter 1 1/2 teaspoons Vanilla 2 teaspoons crushed Lavender buds Heat oven to 350° F. Grease and flour a loaf pan (8 x 4 x 2 1/2) and line the bottom with parchment paper. Mix the flour, sugar, baking powder and lavender in a large mixing bowl. In a separate bowl, whisk the eggs, milk and vanilla until well blended. Slice the butter into tablespoon sized chunks and add to dry mixture. Add about 1/2 the egg mixture and mix with a hand mixer on low speed until all the dry ingredients are moist. Mix on high speed for one minute. Scrape the bowl and add half the remaining egg mixture. Mix on high for 30 seconds. Scrape the bowl again, add the rest of the egg mixture, and mix on high for an additional 30 seconds. Pour into prepared loaf pan. Bake at 350° F for about an hour ... cake is done when a toothpick inserted in the middle of the cake comes out clean.