Everyone loves cream cheese pound cake, this recipe takes it one step further with the exotic and floral-scented lavender flower.
1-1/2 cups unsalted butter, softened
8 ounces cream cheese, softened
3 cups lavender sugar (see below)
6 large eggs
4 tablespoons lavender extract (see below)
3 cups flour
1/8 teaspoon of salt
Garnish: Powdered sugar
Preheat oven to 300 degrees. Beat butter and cream cheese and medium speed until creamy. Add sugar and beat for another 5 minutes, or until the mixture is smooth. Add eggs, one at a time. Add lavender extract. Combine flour and salt and gradually add to butter and egg mixture.
Beat at low speed until well blended. Pour batter into a greased and floured 10" tube pan. Bake for 1 hour and 45 minutes, or until a wooden pick inserted in the center comes out clean. Cool in the pan on a wire rack for 10-15 minutes. Remove from pan to finish cooling. Serve dusted with powdered sugar.