Every year, Handsome Man and I go to the lavender festival near his mom's house. It's one of my favorite traditions!
I love the scent of lavender, I love the way it looks, and I love, love, love it when people incorporate it into food.
(We took these maternity pictures last year when I was 6 months pregnant with Kayleigh)
For the past few years, I have tried to plant culinary lavender in our yard so that I could collect it and use it in recipes. It turns out that I'm apparently too sympathetic for these drought-resistant flowers and always end up drowning them. After a few failures, Jesse lovingly bought me this tin of culinary lavender last year. He joked that he was probably saving us money by just buying the tin!
I love it!
It's perfect for making tea, scenting a room, or making this amazing lemon lavender pound cake. If there isn't a lavender festival in your area, look for culinary lavender online (this beautiful 1/2 pound of organic culinary lavender from Layla was the best deal I found) or grow it if you're better at resisting the desire to
drown water it than I am!
1 1/2 cups sugar
2 tsp dried lavender
2 sticks unsalted butter, softened
zest of one lemon
2 tsp vanilla extract
2 cups all purpose flour
1/2 tsp baking powder
1/4 tsp salt
1/2--3/4 cup buttermilk
1. Create lavender sugar in a food processor by mixing the sugar and lavender on high until it is very fine
2. Cream together butter and lavender sugar until light and fluffy, using a mixer with the paddle attachment.
3. Add eggs, one at a time.
4. Add lemon zest and vanilla
5. Sift together the dry ingredients and add alternately with the buttermilk.
6. Pour into a prepared loaf pan and bake at 350* for 45-60 minutes or until a toothpick can be inserted into the middle and come out clean.
7. Let this beauty cool completely before cutting and enjoying.
This is my go-to ladies' tea/bridal shower/brunch recipe, and it is always well-received! Let me know if you give it a try!