Lemon Loaf Lavandula



1/3 cup butter 

1 cup sugar

2 eggs 

1 tablespoon grated lemon rind

1 teaspoon dried lavender buds 

(off the stem; no leaves)

2 1/2 cups sifted flour

1 tablespoon baking powder

1/2 teaspoon salt 

1 cup milk


1/2 cup sugar

1/2 cup fresh lemon juice

1/2 teaspoon lavender 

1 tablespoon grated lemon rind

Heat the oven to325 degrees. Grease a 9-by-5-by-3 inch loaf pan.  Cream the butter and sugar until soft.  Add the eggs one at a time, beating until smooth.  Add the rind and lavender.  combine the flour, baking powder, and salt, mixing lightly with spoon. Add the dry ingredients and the milk into the creamed mixture, alternating in  two or three pours.  Beat until just mixed.  Don't over-beat. Pour batter into greased loaf pan and smooth top with a knife.  Bake for about an hour, or until a toothpick inserted into the center of the loaf comes out clean. 

Toward the end of the baking period, combine glaze ingredients in a small pan, bruising the lavender between yours fingers before adding it.  Bring to a boil, stirring constantly, and when the sugar is dissolved, remove from stove.  When the cake is done, remove it from the oven and prick the top of the loaf all over with a toothpick.  Pour the glaze slowly over the top of the loaf until all of it is absorbed.  When the loaf cools a little, remove from pan.  It's best to let it sit for 10 to 12 house before slicing.