Recipe & photo thanks to Nordicware!

Ingredients:
- 1 1/2 cups flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 tsp dried lavender flowers
- 1/2 cup butter, room temperature
- 1/2 cup sugar
- 1/4 cup honey
- 2 eggs
- 1/2 tsp lemon extract
- 1/2 cup milk

Instructions
Preheat the oven to 350°F. Prepare Wildflower Loaf Pan with baking spray containing flour and use a pastry brush to evenly coat the all the details of the pan.

Combine flour, baking powder, baking soda, salt and lavender in a bowl and set aside.

Using a mixer, cream butter and sugar on medium speed. Add honey and blend until smooth. Add eggs one at a time, mixing thoroughly after each addition. Mix in lemon extract.

Reduce mixer to a medium-low speed and add half of dry mixture and half of milk. When combined, mix in the remaining flour mixture and milk until fully incorporated.

Pour batter into prepared pan, filling only ¾ full. Gently tap on a counter top to remove air bubbles.

Bake for 40-50 minutes or until toothpick inserted into center of loaf comes out clean. Cool cake in the pan for 10 minutes before inverting onto a cooling rack.