Citrus & Lavender Pound Cake
  • 1 ½ cups flour
  • ¼ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup butter, softened
  • ½ cup sugar
  • ½ cup honey
  • 2 large eggs
  • 6 ounces Greek Yogurt
  • 2 tablespoons lemon juice
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon zest
  • 2 teaspoons dried lavender buds
  1. Preheat oven to 325 degrees. Spray a Milkhouse Loaf crock with non-stick baking spray.
  2. In a medium bowl, combine the flour baking powder, baking soda, and salt. Set aside.
  3. Cream the butter. Gradually add the sugar and honey. Mix until incorporated. Add eggs. Mix well. Slowly add the dry ingredients, alternating with the Greek yogurt. Add lemon juice, vanilla, and lemon zest. Gently stir in lavender.
  4. Pour batter into prepared pan and bake for 45-50 minutes or until bread tests done. Cool in pan for 10-15 minutes. Remove from pan and cool on rack. Drizzle with a mixture of powdered sugar and lemon juice if desired.