Clean, tart citrus notes combined with fields of lavender buds. This is how we describe our Citrus & Lavender fragrance. It is a great fragrance year round, but it does seem that it was just designed for spring.
As was this fresh, crisp martini by the same name. No need to wait for the garden to bloom on this one, dried lavender buds create a delicious citrus lavender simple syrup. The rest is so simple and simply delicious.
Of course this is perfect with fresh, spring fruit. But it is over the top with a slice of Citrus & Lavender Pound Cake with a lemon glaze.
- 1 ounce citrus lavender simple syrup*
- 2 ounces citrus lavender
- 1 ounces vanilla vodka
- Shake all ingredients together over ice. Pour into a martini glass and garnish with fresh lavender sprig or lemon slice.
- *Lemon & Lavender simple syrup. Combine ½ cup water and ½ cup sugar in a small sauce pan. Heat over medium heat. Add 1 teaspoon dried lavender buds and ½ lemon juiced. Bring to a boil. Remove from heat and cool. Strain and store in the refrigerator.
I am taking this treat outside to enjoy in the warm spring sunshine!
- 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
- Preheat oven to 325 degrees. Spray a Milkhouse Loaf crock with non-stick baking spray.
- In a medium bowl, combine the flour baking powder, baking soda, and salt. Set aside.
- 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.
- 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.