Lavender Pistachio Pound Cake

Lavender Pistachio Pound Cake

Ingredients:

For the Cake

• 1 cup room temperature salted butter
• ¾ cup granulated sugar
• 2 tbsp washed fresh lavender buds
• 4 eggs
• 1 tsp vanilla extract
• ¼ tsp almond extract 
• 2 cups all-purpose flour 
• 1 tsp baking powder
• ½ cup buttermilk 
• ½ cup unsalted ground pistachios 

For the icing

• 1 cup powdered sugar
• ½ lemon juiced
• Dash of whole milk

Directions:

1. Preheat oven to 325°F and grease a 9×5” baking pan
2. Start by using a food processor to grind the pistachios without their shells
3. Once the pistachios resemble a coarse meal, whisk them in a medium bowl with the flour, baking powder and salt. Then set aside
4. Use a mortar and pestle to press the ground lavender into the sugar until all the lavender is broken up, set that aside
5. Using a stand mixer with a fitted paddle attachment, cream the butter until pale and fluffy, about 3 minutes
6. Add the sugar mixture into the creamed butter and combine until fluffy, scrape down the bowl as needed
7. Next add in the eggs one at a time while your mixer is at a medium speed
8. Pour in the vanilla and almond extracts 
9. Start by adding ¼ cup or the buttermilk, then add half of the flour mixture
10. Repeat the previous step until the batter is fully combined
11. Pour the batter in your greased baking pan and bake the cake for around 55-60 minutes, or until the top is a golden brown and a toothpick comes out clean when poked into the cake
12. Let the cake cool for 15 minutes and prepare the glaze in the meantime
13. Whisk together the sugar, lemon and milk
14. Pour the glaze on top of the cake and top with chopped pistachios and fresh lavender