PreparationWhisk flour, lemon zest, baking powder, salt, and lavender in a medium bowl. Whisk eggs, lemon juice, and vanilla extract in a small bowl.Beat butter and granulated sugar in the bowl of a stand mixer fitted with the paddle attachment on medium speed until pale and creamy, about 2 minutes. Add egg mixture and beat 1 minute to combine. Reduce speed to low and add dry ingredients in 3 batches, mixing just until combined after each batch before adding more.
Recipes adapted with permission from ‘Cheryl Day’s Treasury of Southern Baking’ by Cheryl Day . Copyright © 2021.
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