Lavender-Lemon Pound Cake

2 sticks unsalted butter
1/2 cup dried lavender, divided into two parts
5 eggs
1 1/2 cups sugar, divided into two parts
1 1/2 cups plus 2 tablespoons cake flour
1/2 teaspoon salt
1 tablespoon grated lemon zest
1 teaspoon vanilla extract
1/2 cup lemon juice, strained
1/2 cup of water


Preheat oven to 350°. Butter a 9 x 5 inch loaf pan, dust with flour and shake excess flour from pan. Melt the butter with 1 tablespoon of the lavender in a heavy, small saucepan. Steep the mixture for ten minutes then strain. Discard the lavender. Set aside to cool. Beat the eggs and one cup of the sugar in the bowl of a mixer until thick and pale yellow in color. This should take about five minutes. Sift flour and salt together into a bowl. Using a whisk, fold the lemon zest and 1/3 of the flour mixture into the eggs until completely combined. Fold in the rest of the flour in two batches. In a separate bowl, whisk one cup of the batter with the melted butter and the vanilla. Add this to the remaining batter. Fold to combine. Pour the mixture into the prepared pan. Bake the cake for about 40 to 45 minutes or until a cake tester inserted into the middle comes out clean. If the top of the cake seems to be browning too rapidly before the center is set, cover with foil and continue baking. Meanwhile, combine the remaining 1/2 cup of sugar, the lemon juice, 1/2 cup of water and the remaining three tablespoons of lavender in a saucepan. Bring the mixture to a simmer and cook only until the sugar dissolves, stirring the entire time. Transfer the cake to a wire rack to cool. Using a cake tester or skewer, poke holes over the entire cake. Brush the loaf with half of the syrup over the bottom and sides of the cake. Invert the cake onto the rack, remove the pan and brush the syrup over the bottom and sides of the cake. Turn the cake back over and brush with the remaining syrup. Let cool completely. Serve alone or with lavender cream.