Lavender Pound Cake

I needed a new treat to start off the new year at work.  Since I had just received my lavender in the mail, I decided to try the Lavender Pound Cake found on The Spice House website.  It was simple to make and baked up perfectly!  Seriously, I don't know if I've ever had a cake come out of a Bundt pan as easily.  And the smell!  Oh my gosh!  It was wonderful.

Miss Mia licked the beater - she loved the batter.  I licked the spoon.  I loved the batter.  I made the glaze.  I loved the glaze.  And when it was done, I thought it looked pretty.  I cannot wait to take this to work and show it off!

*** Update ***
This cake went to work with me today.  It was a success!  The lavender was not overpowering - I had been afraid it would taste like we were eating soap . . . but NOPE, no soapy taste.  Also, the glaze is pretty yummy, too. 

Lavender Pound Cake
~ adapted from The Spice House 

1/2 cup lavender sugar
4 eggs
3/4 cup sour cream
1 cup (2 sticks) butter
1 1/2 cups flour
1 cup whole wheat four
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup sugar
1 teaspoon lemon peel (or 3 pkgs real lemon)

Glaze
1 cup powdered sugar
1 T melted butter
3-4 tsp lemon juice

Let eggs, sour cream and butter warm to room temperature (about 1/2 hour).

Preheat oven to 325 degrees.  Grease Bundt cake pan.  Sift together flour, baking powder, baking soda and salt.  Set aside.

In a large bowl, mix lavender sugar, granulated sugar and butter on high for four minutes.  Blend in one egg at a time on medium for 30 seconds.  Add flour mixture and sour cream to butter mixture.  Beat on low until combined.  Stir in lemon peel.  Pour batter in prepared Bundt cake pan.  Bake about 45 minutes or until golden brown and toothpick inserted near center comes out clean.  Cool cake.

For the glaze, mix powdered sugar with 1 T melted butter. Add enough lemon juice to make drizzle consistency.  Remove cake from pan and drizzle glaze over cooled cake.

* My cake took around 55-60 minutes to bake.