Lemon Lavender Bundt Cake

• 3 cups cake flour
• 1 1/ 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/ 4 teaspoon salt
• 1 cup butter
• 1 1/ 2 cups sugar
• 1 tablespoon dried or 2 tbsp. fresh lavender flowers
• 4 eggs
• 2 tablespoons fresh lemon juice
• 1 cup sour cream or plain yogurt
• 2 tablespoons finely grated lemon zest
• Glaze:
• 1 1/ 2 cups sifted powdered sugar
• 3 tablespoons honey
• 1 tablespoon fresh lemon juice

Heat oven to 325°F (165°C). Grease and flour Bundt pan; set aside. In medium bowl,sift together flour, baking powder, baking soda and salt; set aside. In large bowl, beat the butter and sugar on medium speed, 2 minutes, until light and fluffy. Add lavender and beat 3 minutes longer, scraping bowl often. Add eggs, one at a time, beating well after each addition; stir in lemon juice. Reduce speed to low and gradually add the flour mixture, alternating with the sour cream, scraping bowl often. Fold in lemon zest. Spoon batter into the prepared pan, spreading the batter so the sides are higher than the center. Bake 55-60 minutes, until toothpick inserted comes out clean. Cool in pan 10 minutes. Invert onto serving platter and cool completely.

Glaze: In small bowl, combine powdered sugar, honey and lemon juice. Mix well, adding additional lemon juice if needed to reach desired consistency. Spoon over cooled cake.