Modified from this Allrecipes version.

• 3/4 cup milk
• 3 Tbsp finely chopped fresh lavender, or 3 tsp dried lavender flowers
• 8 Tbsp butter, softened
• 1 cup white sugar
• 2 eggs
• 2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• If, like me, you are a tool who has self-rising flour lying around, you can use that instead of the last three ingredients.

Preheat the oven to 350 F. Grease two smallish loaf pans thoroughly–this bread likes to stick.

Combine the milk and lavender in a small saucepan over medium heat. Raise to just barely a simmer–you are looking for tiny bubbles around the edges, but not a full boil–then remove from heat, and allow to cool some.

Cream together the butter and sugar until smooth. Beat in the eggs until the mixture is light and fluffy (I did this first with a spoon and did not achieve fluffiness, and it was sub-par. Use a mixer!)

Combine the flour, baking powder, and salt; alternate adding the dry ingredients and the lavender-milk to the creamed things until just blended. Pour/scrape into the prepared pans.

Bake for 35 minutes, or until a testing thing comes out clean. Cool pretty thoroughly in the pan before attempting to turn out onto a wire rack. When it’s cool, you can add a citrus glaze if you like. My last one was 1/4 cup powdered sugar / juice of about a third of a lemon / splash of vanilla, but this did not quite seem ideal.