Lavender and Vanilla Bean Pound Cake

Ingredients

All-purpose flour

2 cups, sifted

Unsalted butter

1 cup (2 sticks), at room temperature

Granulated sugar

1 1/2 cups

Eggs

4 large

Milk

1/2 cup, at room temperature

Baking powder

1 teaspoon

Salt

1/2 teaspoon

Lavender extract

1 teaspoon

Vanilla extract

1 teaspoon

Vanilla bean paste

1 tablespoon

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan, or line it with parchment paper for easy removal.
2. In a large mixing bowl, cream together the room temperature butter and granulated sugar using an electric mixer on medium speed until the mixture is light and fluffy, about 3-5 minutes.
3. Add the eggs one at a time, beating well after each addition. Then stir in the lavender extract, vanilla extract, and vanilla bean paste, mixing until well incorporated.
4. In a separate bowl, sift together the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just blended.
5. Pour in the milk and gently stir the batter until it is smooth and well combined, being careful not to overmix.
6. Transfer the batter into the prepared loaf pan, smoothing the top with a spatula.
7. Bake in the preheated oven for about 60 minutes, or until a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, cover it loosely with aluminum foil.
8. Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.