Lemon poppy seed pound cake

Heat the oven to 350F.

Zest two lemons on a microplane, taking none of the pith.

Warm half a cup of whole milk in the microwave 20 to 40 seconds until warm but not scalding.

Stir the zest, and half a teaspoon of dried culinary lavender if using, into the warm milk and infuse five minutes.

Juice the lemons for a third of a cup of lemon juice.

Whisk 240 g all purpose flour, 350 g granulated sugar, 1.5 teaspoons baking powder, a quarter teaspoon salt and one tablespoon poppy seeds in a medium bowl.

In a large bowl whisk 170 g melted unsalted butter, 120 g sour cream, a third of a cup of lemon juice, three eggs and the infused milk until combined.

Combine wet and dry and stir gently until just combined, no further.

Pour into a lightly greased eight and a half by four and a half inch loaf pan with a parchment cradle and level it.

Bake at 350F for 60 to 80 minutes, tenting loosely with foil at 50 minutes, until a toothpick in the centre comes out clean.

For the icing, mix 120 g powdered sugar with one tablespoon of lemon juice, then add more a little at a time to a thick drippy glaze.

Drizzle the glaze over the cooled cake and grate lemon zest over the top right before serving.