for full moon in August -late winter flowering lavender moon

Lavender Sour Cream Pound Cake

1 cup unsalted butter, room temperature
6 large egg yolks
3 1/2 cups cake flour
1 cup sour cream
2 teaspoons baking powder
1 teaspoon vanilla extract
2 tablespoons finely chopped lavender flowers (I buy these organic from a local farmers market)



Pre-heat oven to 350 degrees.
Butter and lightly flour a 13x9x2" baking pan. If you use a bundt your cooking time will be much longer.
In a mixer, cream butter and sugar until light and fluffy.
Beat in egg yolks one at a time.
On low speed, add cake flour alternately with sour cream.
Beat in baking powder and vanilla.
Beat in lavender flowers.
Pour into prepared pan and bake for 50 minutes at 350 degrees, until cake tester inserted in center comes out clean. Cool in pan for 15 minutes, then turn out on to a pretty platter and cool completely



*~* I hope your day is filled with butterflies, magick, colour & fripperies! ~*~