Springtime Pound Cake

Alicia made this for the New York Times reporter that interviewed us, and it sounds like she liked it!

By using whole wheat pastry flour, you might be able to get away with saying that this is a healthy dessert, since at least it's got whole grain and fiber in it.  Doesn't taste like it, though!

2 cups of whole wheat pastry flour, very finely ground
1/2 tsp. baking powder
1/4 tsp. fine sea salt
2 sticks unsalted organic or gourmet butter, room temperature (butter quality does matter here)
1.5 cups of sucanat
3 large eggs, room temperature
1 tsp lemon zest
one squeeze of lemon juice
1 tsp vanilla
1/2 cup whole milk, room temperature

Fruit topping:
about a pint of quartered fresh strawberries and/or blueberries
1/2 cup water
1/4 cup honey
handful of dried organic lavendar flowers

Preheat your oven to 350 degrees, and butter and flour a 9x5 loaf pan.

Briskly stir together the pastry flour, baking powder and salt until well blended.  Beat together the butter and sucanat in a big bowl until fluffy and cloud-like.  Add the eggs one by one, beating in between each.  After the last egg, beat in the lemon juice, lemon zest and vanilla.  Beating in a much more gentle, slow motion, add the flour and the milk in alternate batches.  Mix until just blended--don't over do it!

Spoon the batter into the prepared loaf pan and bake for about an hour, or until a toothpick comes out of the center fairly clean.  Cool on a rack for about half an hour.

In a saucepan, bring water to a boil and steep the lavendar flower in it for about 20 minutes.  Strain, return to heat, and dissolve honey into the lavendar tea.  Stir in the berries gently and cook for 10 minutes on medium-low heat.  Let mixture cool.

Spoon lavendar/berry topping over slices of pound cake.  Top with ice cream or whipped cream if you feel like going a little crazy!