Lavender Pound Cake
Cindy Moncrief

2 c.butter (4 sticks)
3-1/2 c.all-purpose flour
2 tsp. baking powder
12 lg. eggs, separated
2-1/2c. sugar
1 tbsp. dried lavender flowers
2 tbsp. sweet sherry (optional -  I did not add this) 

Preheat oven to 325 degrees 

In a large bowl, cream butter until it's fluffy.  Combine flour and baking powder and gradually add to the butter, beating until the mixture is a smooth paste. In a separate bowl, combine the egg yolks and sugar; beat until thick and light.

Add lavender and sherry (optional), then gradually beat in the butter and flour mixture. In a separate bowl with clean beaters, beat the egg whites until they form stiff peaks, but not dry. Quickly and gently fold the whites into the flour mixture. Turn the batter into a well greased and floured 10-inch tube or bundt pan.  Bake for 1 hour and 15 minutes or until a straw inserted in the center comes out clean. 

This recipe was found in the book, Cooking with Herbs by Emelie Tolley and Chris Mead.