Lavender-Ginger-Brown Sugar Pound Cake

Makes 2 loaves.

1 lb unsalted butter
1 lb dark brown sugar
1 lb eggs (9-10 large eggs)
1 lb. Nash’s soft white wheat flour
2 tablespoons culinary lavender
2 tablespoons plus 1 teaspoon ground ginger powder
¼ teaspoon kosher salt
Whipped cream, for serving

Preheat oven to 350 degrees. In a stand mixer fitted with a paddle, cream butter. Add sugar and continue to cream together until light and fluffy. With mixer still going, add 1 egg at a time.

In a bowl, combine flour, lavender, ginger and salt. Sprinkle in flour mixture while beating and mix until just incorporated.

Spoon into greased loaf pans. Bake 350 degrees in center of oven for 55-60 minutes. Cake will be done when deep golden brown and skewer comes out clean when inserted into center of cake.

Allow to cool on wire rack, run knife around edge and release from pan. Serve slices with generous amount of whipped cream.