Ingredients
180 ml milk
3 tbsp finely chopped fresh lavender
85 g butter, softened
200 g white sugar
2 eggs
250 g all-purpose flour
7.5 g baking powder
1.25 g salt
Directions
Step 1
Preheat the oven to 165°C (325°F). Grease and flour a 23x13 cm (9x5 inch) loaf pan.
Step 2
In a small saucepan over medium heat, combine the milk and lavender. Bring to a simmer, then remove from heat and let it cool slightly.
Step 3
In a medium bowl, cream together the softened butter and sugar until smooth. Beat in the eggs until the mixture is light and fluffy. In a separate bowl, combine the flour, baking powder, and salt. Gradually stir the dry ingredients into the creamed mixture, alternating with the milk and lavender mixture, until just blended. Pour the batter into the prepared pan.
Step 4
Bake for 50 minutes in the preheated oven, or until a wooden pick inserted into the crown of the loaf comes out clean. Allow the loaf to cool in the pan on a wire rack.