Lavender Pound cake

When one thinks of lavender they think of either bath or linen. But lavender is a great herb to use in sweets. Pound cakes or sugar or shortbread type cookies. The lavender flavor is hard to describe but it does make a great pound cake.

My contribution to Design by Gollum's potluck is a lavender pound cake. Freshly baked, it is a true "pound" cake with a pound of butter, a pound of eggs. . .

I do gild the lily by drizzling with a thin frosting made from powdered sugar and lavender syrup. A sprinkle of lavender flowers add just the perfect touch.

It's not that hard to make but it does make a large cake. All the better for a week of afternoon teas for he cake keeps well.

Lavender Pound Cake

2 cups butter
3 1/2 cups flour
2 t. baking powder
12 large eggs, separated
2 1/2 cups sugar
2 T. sweet sherry
1 T. dried lavender flowers

Preheat oven to 325.

In a large bowl, cream the butter until it is light and fluffy. Combine flou and baking powder and gradually add to the butter, beating until the mixture is a smooth paste.

In a separate bowl, combine the egg yolks and sugar; beat until thick and light. Add the sherry
and lavender, then graduatlly beat in the butter and flour mixture.

In a separate bowl with clean beaters, beat egg whites until they form stiff peaks but are not dry.
Quickly and gently fold the whites into the flour mixture. Turn the batter into a well-greased and floured 10" tube pan.

Bake for 1 hour and 15 minutes or until a straw inserted in the center comes out clean.

NOTE: I mixed about 1/2 cup of powdered sugar with lavender syrup until it was of spreading consistency. Then I drizzled over the top of the cake and then sprinkled the frosting with lavender flowers.