This might seem like a summer recipe, but it’s really yummy any time of year! It’s so pretty with the light pink icing drizzled on top. Besides, it has lemon AND lavender in it–how could you go wrong? 
Ingredients
For the cake
1 cup unsalted butter, softened
2 cups granulated sugar
5 large eggs
3 cups cake flour
1/2 teaspoon baking soda
1/2 teaspoon salt
8 ounces sour cream, full fat or light
1 1/2 tablespoons dried lavender flowers
2 lemons, zested, about 1 tablespoon finely grated zest
5 to 6 tablespoons lemon juice 1. 1 cup unsalted butter, softened
For the icing
1 lemon, juiced, about 2 1/2 tablespoons
2 teaspoons dried lavender flowers
2 tablespoons hot water
1 cup confectioners’ sugar
Directions
Make the cake
Preheat oven to 325 F. Grease and flour a 12-cup bundt cake pan.
Cream butter with granulated sugar until light. Beat in eggs, one at a time, beating well after each addition.
Combine the flour, baking soda, and salt. Add about 1/3 of the flour mixture to the creamed mixture, along with half of the sour cream. Beat until well blended.
Repeat with another 1/3 of the flour mixture and the remaining sour cream, scraping the sides of the bowl a few times. Beat in the remaining flour mixture until smooth and well blended.
Fold in the 1 1/2 tablespoons of dried lavender flowers and the juice and zest of 2 lemons. Spoon into the prepared baking pan.
Bake for 50 to 60 minutes, until a toothpick inserted in center comes out clean. Allow to cool completely before icing.
Make the icing
Heat lemon juice (juice of 1 lemon) and 2 teaspoons lavender flowers in the microwave or on the stovetop. (Note: Heat just until hot to bring out the lavender flavor a bit.)
Strain out flowers; set juice aside and discard the flowers.
In a bowl, combine the confectioners’ sugar, hot lemon juice, and enough hot water to make a good drizzling consistency.
Drizzle over the cooled (can be slightly warm) cake.
Serve and enjoy!
Lavender is for purification, protection, and peace.
