1-Getting started: Getting started with this lemon poppy seed pound cake is as easy as preheating your oven, so let’s dive into the steps for a foolproof bake. First, set your oven to 350 degrees Fahrenheit and line a loaf pan with parchment paper to prevent sticking and make cleanup a breeze.

2-Next, zest one lemon and warm the milk, then mix in the lavender and lemon zest to let those flavors infuse. In a medium bowl, sift together the flour, salt, baking powder, sugar, and poppy seeds for an even texture.

3-Mixing and Baking Steps: Juice your lemons until you have about ⅓ cup of lemon juice, then in another bowl, combine the sour cream, almost melted butter, lemon juice, infused milk mixture, and eggs. Whisk until smooth and creamy before pouring the wet ingredients into the dry ones, mixing just until combined.

4- Pour the batter into your prepared loaf pan and smooth the top. Bake for 60 to 90 minutes, checking that the center is set and the edges pull away slightly from the pan. Once done, let it cool, then prepare the glaze by mixing confectioners sugar with lemon juice to your desired consistency, and drizzle it over the cooled cake for a shiny finish.