Lemon Poppy Seed Pound Cake:

Step 1

Preheat the oven to 350 degrees F. Add parchment paper to a loaf pan.

Step 2

Zest a lemon. Microwave the milk so that it is warm to the touch. Sprinkle in lavender and lemon zest to infuse.

Step 3

In a medium bowl, sift together flour, salt, baking powder, sugar and poppy seeds.

Step 4

Juice lemons until you get about ⅓ cup lemon.

Step 5

In another bowl, combine sour cream, butter, lemon juice, infused milk mixture and eggs. Whisk everything together.

Step 6

Pour the wet ingredients into the dry. Mix until combined.

Step 7

Pour the batter into the prepared baking loaf pan.

Step 8

Bake for about 60- 90 minutes or until the center is set and the edges are slightly pulling away.

Step 9

In a bowl, add confectioners sugar and the juice from 1½ lemons. Mix until you reach a desired consistency. Make sure not to add too much liquid at the beginning.

Step 10

Drizzle the glaze over the loaf.