Lemon-Lavender Cake - cooking recipe

Ingredients

1 teaspoon lavender leaves, fresh & finely chopped, pesticide-free, I'll used dried (or 8 sprigs fresh lavender flowers)
1 1/4 cups superfine sugar
16 tablespoons unsalted butter (2 sticks)
2 lemons, zest of
1/4 teaspoon fine sea salt
4 eggs
1/2 cup all-purpose flour, sifted
1/2 cup blanched almond, ground
1/4 cup fresh lemon juice
FROSTING
1 1/2 cups confectioners' sugar
1/4 cup lemon juice (or as needed, about 1/2 large lemon)

Preparation

Preheat oven to 350, Generously butter a 9x5 inch loaf pan.
To make cake, strip flowers from lavender sprigs. Place in food processor and add superfine sugar, butter, lemon zest and salt. Process until pale and fluffy, 2-3 minutes.
Transfer to large bowl. Add eggs one at a time, alternating with one-fourth of the flour, beating well with a wooden spoon after each addition.
Gently stir in ground almonds and lemon juice.
Spoon batter into prepared pan and smooth top.
Bake for 10 minutes.
Reduce overn temperature to 325 and bake until a skewer inserted in center of cake comes out clean, 50 to 55 minutes.
Transfer pan to a wire rack and let cool for about 5 minutes, then run a knife around edge of pan and turn cake out onto a rack.
Place right side up and let cool.
Meanwhile, make icing: Sift confectioners' sugar into a bowl. Using wooden spoon, stir in the lemon juice, few drops at a time. Icing should be thick but spreadable. If it is too stiff, add a little more lemon juice.
Using a knife and dipping it in hot water if it becomes to sticky, spread icing over the cooled cake, making sure that it drips down the sides. Let stand until icing is set, about 1 hour. Decorate with fresh lavender flowers if desired. The cake will keep, stored in an airtight container without the flower garnish, for up to 3 days.