Tangerine Lavender Honey Pound Cake

Preheat the oven 325 bake or 300 convection

Ingredients:

1 lb. butter, unsalted, softened
1 lb. sugar, confectioner
1/2 cup Jo Snow Tangerine Lavender Honey Syrup
6 eggs, large
3 cups flour, all purpose
1 teaspoon baking powder
1 teaspoon salt, Kosher

1/4 cup Jo Snow Tangerine Lavender Honey Syrup

Method:

1. Prepare a 10 inch bundt pan with butter and flour
2. Cream butter until light and fluffy, about 3 minutes.
3. Scrape the sides of the bowl with a rubber spatula. Cream mixture for an additional 1 minute.
4. Add sugar and 1/2 cup Jo Snow Tangerine Lavender Honey Syrup, cream for an additional 2 minutes.
5. Add one egg at a time, mixing well after each addition.
6. Combine flour, baking powder and salt in a medium bowl.

7. Add flour mixture to butter mixture, mix until combines. Using a rubber spatula, scrape the sides of the bowl. Mix for an additional 30 seconds. Do not over mix.
8. Pour batter into prepared cake pan.
9. Bake for 1 hour and 20 minutes, until a cake tester comes out clean and the cake springs back to a gentle touch.
10. While the cake is warm, using a pastry brush, brush remaining 1/4 cup Jo Snow Tangerine Lavender Honey Syrup onto the top of the cake.
11. Allow cake to cool complexity on a cooling rack before removing from pan.