Name: Lemon Lavender Pound Cake with Honey Lemon Whipped Cream
Ingredients: 1/3 c. milk; 6 large eggs; the juice of 1 lemon; 1 Tbsp. vanilla paste or extract; 3 c. and 6 tablespoons cake flour (you can also just use 3 cups all purpose flour- the cake flour produces a finer result); 1 1/2 c. organic crystallized cane sugar; 1 1/2 tsp. baking powder; 1/2 tsp. salt; the zest of 1 lemon; 1 2/3 c. butter, softened; 1/3 c. dried lavender flowers

Ingredients

Scale

1 cup chilled heavy whipping cream
2 tablespoons honey
1 tablespoon finely grated lemon peel
2 teaspoons fresh lemon juice
1 tablespoon lemon zest

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Instructions

Combine all ingredients in medium bowl. Using electric mixer, beat to soft peaks.

Notes

(Can be made 4 hours ahead. Cover and chill. Rewhisk before serving.)