3/4 cup milk
3 tablespoons finely chopped lavender flowers or leaves
6 tablespoons butter, softened
1 cup organic cane sugar
1 cup whole-wheat flour
1 cup unbleached white flour
1 1/2 teaspoons baking powder
1/4 teaspoon sea salt
Grated zest from 1 large lemon
Preheat oven to 325 F. Butter a 5-by-9-inch loaf pan.
Combine the milk and lavender in a small saucepan over medium heat. Heat to a simmer, then remove from heat and allow to cool slightly.
In a medium bowl, cream together the butter and sugar until smooth. Beat in the eggs until mixture is light and fluffy.
Combine the flours, baking powder, salt and lemon zest. Stir dry ingredients into butter-sugar mixture alternately with milk and lavender.
Pour into prepared pan and bake in preheated oven for 50 minutes or until a toothpick inserted into center comes out clean.
— Recipe courtesy of Mary Shaw, Ashland Food Co-op culinary educator.