Lavender Lemon Blackberry Pound Cake
INGREDIENTS
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- 4 tablespoons fresh lavender buds (or 2 tablespoons dried)
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- 3/4 cup buttermilk
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- 2 1/2 cups sifted all-purpose flour
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- 1 1/2 teaspoons baking powder
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- 1/2 teaspoon salt
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- 1 pint blackberries
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- 1 cup (2 sticks) unsalted butter, room temperature
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- 2 cups sugar
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- 4 eggs plus 2 egg yolks
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- Zest of 1 lemon
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- 2 tablespoons lemon juice
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Lemon Glaze
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- 2 cups confectioners' sugar
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- 3 tablespoons lemon juice
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