Lavender Vanilla Pound Cake

Before the Batter:

1. Place the berries in a colander and pick out any old or rotten ones.  Wash berries thoroughly and set aside in a medium bowl.
2. Place 200 g of granulated sugar and g of water in a small sauce pan and bring to a boil.  Boil until all of the sugar is dissolved.  Stir in vanilla.
3. Set syrup aside for about 30-40 minutes.
4. Pour simple syrup over berries, cover, and refrigerate for at least two hours, or up to overnight.
5. Remove the berries from the syrup and place on a cooling rack for about 30 minutes, so that excess syrup can drain from the berries.
6. Place the remaining 100 g of granulated sugar in a small bowl.  Working in small batches, place berries in the bowl and shake until covered.  Place berries on a clean cooling rack to harden (in a single layer) while you make the cake.

To Make the Batter with a Stand Mixer:

1. Preheat oven to 325°F.  An oven thermometer will help you determine where you need to set your oven in order to get to a true 325°F.
2. Combine the flour and baking soda in a medium bowl.
3. Sift the flour mixture into another medium bowl.  Add kosher salt to the mix and whisk to combine.
4. Place the room temperature butter in the bowl of your stand mixer.  Mix on low speed until smooth.  (30 seconds)
5. Slowly add the granulated sugar and mix on medium speed until the mixture is light and fluffy.  (5-10 minutes)
6. Add eggs, one at a time, mixing for at least 45 seconds after each addition.  Scrape the sides and bottom of the bowl as needed (I usually scrape the bowl after the third and sixth egg).  This step is essential to cake rise. (7 minutes)
7. Add vanilla extract and lavender paste and mix until thoroughly combined.  (1 minute)
8. Add half of the flour mixture and mix on low speed until combined.  (30-45 seconds)
9. With the mixer on the lowest speed, add all of the buttermilk and mix until just combined.  (~1 minute)
10. Add the second half of the flour mixture and mix on low speed until almost combined.  Stop mixing just before the mixture is fully together.  (~1 minute)
11. Using a rubber spatula, fully scrape the sides and bottom of the mixing bowl.  Then, mix the batter until it is smooth and consistent.  Make sure to fully scrape the bottom of the bowl!
12. Grease a 10-12 cup bundt pan with the remaining butter and flour and place the batter in the pan.

To Make the Batter with a Hand Mixer:

1. Preheat oven to 325°F.  An oven thermometer will help you determine where you need to set your oven in order to get to a true 325°F.
2. Combine the flour and baking soda in a medium bowl.
3. Sift the flour mixture into another medium bowl.  Add kosher salt and whisk until combined.
4. Place the room temperature butter in a large mixing bowl.  Mix on low speed until smooth.  (~1 minute)
5. Add half of the sugar and mix until the sugar is just incorporated.  (~30 seconds)
6. Add the second half of the sugar and mix on medium speed until the mixture is light and fluffy.  (7-12 minutes)
7. Add eggs, one at a time, mixing for at least 1 minute after each addition.  Scrape the sides and bottom of the bowl as needed (I usually scrape the bowl after the third and sixth egg).  This step is essential to cake rise.  (7 minutes)
8. Add vanilla extract and lavender paste and mix until thoroughly combined.  (1 minute)
9. Add half of the flour mixture and mix on low speed until combined.  (30-45 seconds)
10. Add all of the buttermilk and mix on lowest speed until just combined.  (~1 minute).
11. Add the second half of the flour mixture and mix on low speed until almost combined.  Stop mixing just before the mixture is fully together.  (1-2 minutes)
12. Using a rubber spatula, fully scrape the sides and bottom of the mixing bowl.  Then, mix the batter until it is smooth and consistent.  Make sure to fully scrape the bottom of the bowl!
13. Grease a 10-12 cup bundt pan with the remaining butter and flour and place the batter in the pan.

To Bake the Cake:

1. Bake the cake at a true 325°F for 55-65 minutes, or until an instant read thermometer reads 210°F-215°F.  Alternately, the cake is done with a toothpick inserted into the center comes out clean and a fingerprint indentation bounces back.
2. Allow the cake to rest for ten minutes while you make the simple syrup.

To Make the Vanilla Lavender Simple Syrup:

1. Combine sugar, water, salt, and lavender paste in a small saucepan and bring to a boil.  Stir occasionally until the sugar and lavender paste are completely dissolved.
2. Remove the simple syrup from the heat and add vanilla. Stir until incorporated.
3. After allowing the cake to rest for ten minutes, invert it onto a cooling rack and carefully remove the bundt pan.
4. Using a pastry brush, gently brush the lavender vanilla simple syrup over the entire cake.
5. Allow the cake to cool completely.  (3-5 hours)

To Make the Final Glaze:

1. Combine the confectioner’s sugar, vanilla extract, lavender paste, whole milk, and fine salt in a medium bowl.
2. Mix with a whisk or a spoon until slightly lumpy.  (1-2 minutes)
3. Add heavy cream and mix on low speed until completely smooth.  (~1 minute)
4. Using a spouted measuring cup, spoon, or squeeze bottle, drizzle final glaze over the cake.  Use a spoon to help the glaze fall over the sides of the cake.  For this specific cake, I used a squeeze bottle.

To Store:

This cake can be stored on a countertop for up to two days, or refrigerated for up to seven days.