Lavender Lemon Cake with Lavender Honey

3 cups cake flour
1 1/2 tsp baking powder
1 tsp baking soda
1/4 tsp salt
16 Tbsp (2 sticks) unsalted butter
1 1/2 cups granulated sugar
1 Tbsp dried lavender flowers*
4 eggs, lightly beaten
1/2 tsp pure lemon extract
1/2 tsp pure vanilla extract
1 cup plain yogurt
1 Tbsp finely grated lemon zest
2 Tbsp Miel de Lavande (honey)*
1/2 cup sifted cofectioner’s sugar plus some for dusting
1 Tbsp lemon juice

Have all ingredients at room temperature. Position rack in lower third of oven and preheat to 325 degrees F. Butter and flour a decorative bundt or cake pan; tap out excess flour. Sift flour, baking powder, baking soda and salt onto a sheet of waxed paper; set aside.

In a bowl of an electric mixer, beat butter on medium speed until creamy and smooth, about 30 sec. Add granulated sugar and lavender and beat until light and fluffy, 3-5 min.; stop mixer and scrape bowl occasionally. Add eggs, a little at a time, beating well after each addition; add lemon and vanilla extracts.

On very low speed, add flour mixture in 3 additions, alternating with yogurt and ending with flour; blend each addition until just incorporated. Stop mixer and scrape sides of bowl occasionally. Fold in lemon zest.

Spoon batter into prepared pan and spread batter so the outside edge is about 1″ higher than the inside edge. Bake until cake springs back when touched and pulls away from sides of pan, 55-60 min. Transfer to a cooling rack and cool completely in pan, 1-2 hours. Turn cake out onto a wire rack set over waxed paper.

In small sauce pan over low heat, warm honey until runny, 30-45 sec. Put 1/2 cup confectioners’ sugar in a small bowl and pour honey and lemon juice over sugar; stir to blend. Using a pastry brush, brush cake with glaze and let stand at room temperature until ready to serve. Dust with confectioners’ sugar just before serving. Serves 16. Bon Appetit

Flo Braker, Author, The Simple Art of Perfect Baking (Houghton Mifflin/Chapters, 1992).