* 1/2 cup whole milk
* 2 tablespoon Savannah Bee Company Georgia Wildflower Honey
* 1 tablespoon dried lavender blossoms
* 2 1/2 cup all-purpose flour
* 1 tablespoon baking powder
* 1/2 teaspoon baking soda
* 1/2 teaspoon salt
* 1 8 oz container sour cream
* 1 cup sugar
* 1/2 cup unsalted butter, room temperature
* 3 large eggs
* 2 tablespoon powdered sugar
Bring milk to simmer in a small saucepan and add Savannah Bee Company Georgia Wildflower Honey and lavender. Stir until honey dissolves. Remove from heat; cover and let steep 30 minutes.
Meanwhile, preheat oven to 350F. Butter and flour decorative 10-cup fluted pan or Bundt pan. Whisk dry ingredients in a medium bowl.
Strain milk mixture into another medium bowl; discard solids. Whisk sour cream into milk mixture to blend. Using an electric mixer, beat 1 cup sugar and butter in a large bowl until light and fluffy. Add eggs one at a time, beating until blended after each addition. Add flour mixture alternately with milk mixture in 3 additions each, beating just until smooth. Transfer batter to prepared pan; smooth top with rubber spatula.
Bake bread until tester inserted near center comes out clean, about 45 minutes. Cool bread in pan on rack 10 minutes. Turn out onto rack and cool completely. Dust with powdered sugar before serving.
Recipe compliments of Bon Appetit Magazine.