Lemon Lavender Pound Cake with Honey Lemon Whipped Cream

Note: the whipped cream can be made 4 hours ahead if you like.

Preheat oven to 350F. Grease 2 loaf pans with butter and set aside.

For the cake:
In a small bowl, whisk together milk, eggs, lemon juice, and vanilla.

In the bowl of a stand mixer (or use a large bowl for a hand mixer or by hand) combine flour, sugar, baking powder, salt, and lemon zest.

Add the softened butter to the flour mixture and cream until fluffy, about 2 minutes.

Slowly add 1/2 of the milk mixture to the dry mixture, mix for 30 seconds, then add the remaining milk mixture.

Add the lavender, and fold to incorporate it into the batter.

Pour into the loaf pans, and bake at 350F for 30 minutes.

At the 30 minute point, turn the loaves 180 degrees in the oven, and bake for 25-30 minutes more. Test to see that they’re done by poking a knife, skewer or toothpick into the center of each loaf. If it comes out clean, the cake is done!

Remove cakes from oven and place on a cooling rack. Let cool for 10 minutes. Turn out of the cake pan and you are ready to serve.

For the whipped cream:
Put your medium sized mixing bowl in the freezer 30 minutes before mixing to keep cream from getting warm. Combine all of the whipped cream ingredients into your chilled bowl. Using an electric mixer, beat to soft peaks. (Can be made 4 hours ahead. Cover and chill. Rewhisk before serving.)