Lemon Lavender Loaf Cake

1. Preheat oven to 325 degrees. Place the six Loaf Tray on the Perforated Baking Sheet and set aside.
2. Sift the flour, baking powder, baking soda, and salt together and set aside.
3. Beat the butter and sugar in a large bowl or in the bowl of your mixer on high speed for about 3 minutes until light and fluffy.
4. Beat in the eggs, one at a time, then the vanilla and zest. Add 1/2 of the lavender and mix until combined.
5. On low speed, add the flour in 3 additions, alternating with 2 additions of the sour cream, beginning and ending with flour, and beat until smooth, scraping down the bowl with a spatula accordingly.
6. Place the sifted dry ingredients in a mixing bowl until well combined.
7. Spread evenly into 6 loaf tray about 3/4 the way complete.
8. Bake in a preheated oven at 325F 50 minutes or until an inserted cake tester comes out clean.
9. After removing the bread from the oven, unmold cakes within 10 minutes.
10. Unmold it and set it on the rack with a dish under it to catch the simple syrup.
11. Poke a few small holes in each loaf cake.

BONTIP: If using gluten-free flour, add two more tablespoons of butter in step 3.

For the Simple Syrup:

1. Add the sugar, water, lemon juice, and zest to a small saucepan over medium heat.
2. Stir until dissolved with a slight color.
3. Remove from heat.
4. Pour over each loaf cake using half of the simple syrup and then brush with the remaining half.
5. Sprinkle remaining lavender over top of loaf cakes.

Enjoy from our bon COOK kitchen to yours!