I wish I could say the lavender came from my urban garden. However, I’ve had this recipe before I started a garden.
1.5 c. butter
2.5 c. sugar
5 eggs at room temperature
2 tbsp. chopped, dried lavender*
3 c. sifted all-purpose flour
6 oz. (3/4 c,) lemon-lime soda†
1 tbsp. fresh lemon juice
1 tsp. vanilla extract
> Grease and flour 10 in. bundt or tube cake pan. Preheat oven to 325°F. Cream butter and sugar with electric mixer until light and fluffy. Add eggs, one at a time, beating well between each addition
> Add lavender flowers to flour. Add this dry mixture to cake butter, alternately with soda, beating well. Stir lemon juice and vanilla extract.
> Pour batter into prepared cake pan, smoothing top. Bake 1 to 1.25 hours. After cake is removed from oven, cool for 10 min. Invert carefully on plate and dust with powdered sugar.
* For finer lavender, process lavender flowers with .5 cup of sugar in the food processor. Then mix lavender sugar with the rest of the sugar and cream with butter as directed.
† Avoid corn-syrup and artificially flavored sodas. Recommend GuS Dry Meyer Lemon soda.