Lemon Lavender Cake

Ingredients

1 1/4 Cup Fine Sugar
1/2 Cup All Purpose Flour
11/2 Cup Almond Powder
Pinch of Salt
1 Stick Unsalted Butter at Room Temperature
3 Eggs
3/4 tsp Baking Powder
Zest on 1 Lemon
1/4 Cup Lemon Juice
10 Sprigs of Fresh Lavender without pesticides sprayed on them

For Icing

1/2 Cup Icing Sugar
Lemon Juice
Lavender Flowers
Lavender Sprigs for decoration

Directions

Preheat an oven to 350F. Prepare a 9-by-5 inch loaf pan either by applying butter and flour or laying the insides with parchment paper

Gently pick the the Lavender Flowers from the stems
Mix the dry ingredients together
In a food processor, combine sugar, Lemon Juice, Lemon Zest, Lavender Flowers and butter
Mix till pale and fluffy
Now add eggs one at a time, alternating between the dry ingredients

Pour the batter into the prepared pan and put it for baking for 10 minutes.
After 10 minutes, reduce the temperature to 325F and bake for 50-55 minutes till a skewer comes out clean

Remove the pan from the oven and place it to cool for 5 minutes
Remove the cake from the pan and place it on a wire rack to cool completely

Icing

Place the icing sugar and lavender flowers in a bowl
Slowly start adding lemon juice, a few drops at a time
The mixture should be thick, but spreadable
Once the cake is completely cooled down, spread the icing on the cake with a knife
Decorate with some extra sprigs of Lavender.