Pound Cake L’Orange

Heat your oven to 350°F and grease a standard sized loaf pan with butter.

In a large bowl cream the butter and 1 cup of sugar together until well blended.

In a separate bowl, add the flour and salt. Add zest and extracts and mix. Set aside.

Into the butter mixture add eggs one at a time incorporating them into the batter. After the eggs, mix in half the dry ingredients then add the 1/4 cup of milk. This will create a smooth batter. Add the remainder of the flour and mix to combine.

Smooth the batter into the pan and sprinkle the extra tablespoons of sugar over the top before placing into the oven. This will take 30 to 45 minutes to bake, until the top has browned and the sugar crust has begun to crack.

*This is adapted from Rebecca Wood’s recipe for lavender pound cake in her book The New Whole Foods Encyclopedia.