Ingredients:
- 1 cup (2 sticks) salted butter, softened
- 2 cups white sugar
- 3 cups all purpose flour
- 4 large eggs
- 1 cup buttermilk (or use 1 cup milk with 1 Tbsp white vinegar let set 5 min)
- 1/2 tsp salt
- 1 tsp baking soda
- 1 large lemon, zested and juiced
- 1 Tbsp dried lavender buds
- Glaze:
- 1 cup powdered sugar
- 1 Tbsp milk
- 1 large lemon, zested and juiced
- 1/2 tsp dried lavender buds
Directions:
Prepare two loaf pans with shortening and flour. Preheat oven to 325 degrees F.
Cream butter and sugar in electric mixer until light and fluffy. Add eggs one at a time, and continue mixing until mixture looks like buttercream frosting.
Gently mix in salt and baking soda.
Add lemon zest and juice to buttermilk, and set aside.
To batter, alternate adding flour and lemon buttermilk in three additions, and mix just until incorporated. Stir in lavender.
Pour into prepared pans and bake approximately 45 minutes until toothpick inserted in center comes out clean. Cool loaves 10 minutes in pans. Remove and cool completely.
Once cool, prepare glaze by mixing powdered sugar, milk, lemon zest and juice, and lavender. Pour over loaves.