Lavender Pound Cake With Lavender Rose Icing

2½ cups all-purpose flour  

2 tsp. vanilla extract 

½ tsp. baking soda    

4 eggs 

½ tsp. salt     

1cup sour cream 

2 cups sugar     

¼ cup milk 

2 tbsp. dried lavender flowers , rinsed, dried and crushed

        

  Drizzle: 

¼ cup  rose water 

1 cup (2 sticks) unsalted butter,  softened

1 tbsp. dried lavender flowers 

¾ cup confectioner’s sugar 

1. Preheat oven to 350°F.  Grease and flour two 8½ x 4½ x 2⅝-inch loaf pans. 

2.  Mix flour, baking soda and salt in medium-size bowl.  

3. In a large bowl, beat butter, lavender, sugar and vanilla until fluffy, 3 minutes.  Beat in eggs, one at a time, beating well after 

each.  In a small bowl, combine sour cream and milk.  On low speed, alternately beat in flour mixture with sour cream mixture in 3 additions, beginning and ending with the flour.  Divide between pans. 

4. Bake at 350° for 55 minutes or until tester comes out clean.  Cool on rack 10 minutes. 

Remove cakes from pans and let cool completely. 

5. Drizzle:

Microwave water and lavender for 30 seconds on high power.  Let steep 5 minutes.  Strain out lavender flowers and discard. 

  

6. Once cake is cool, whisk together 4 teaspoons of the lavender rose water with the confectioner’s sugar. Add Red and blue food coloring as desired.  Drizzle over both loaves.  Top with lavender buds. Slice and serve.