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Instructions
1. Preheat & Prep: Preheat oven to 350°F (175°C). Grease and flour a 10-cup Bundt pan or two 8-inch round cake pans.
2. Combine Dry Ingredients: In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
3. Cream Butter & Sugar: In a large bowl, cream together the softened butter and granulated sugar with an electric mixer until light and fluffy (about 3-4 minutes).
4. Add Eggs: Beat in eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.
5. Add Wet Ingredients: Stir in lemon zest, lemon juice, lavender, and vanilla extract.
6. Alternate Dry & Wet: Gradually add the dry ingredient mixture to the wet mixture, alternating with buttermilk, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
7. Bake: Pour batter into the prepared pan(s). Bake for 35-45 minutes for round cakes or 50-60 minutes for a Bundt cake, or until a wooden skewer inserted into the center comes out clean.
8. Cool: Let the cake cool in the pan for 10-15 minutes before inverting onto a wire rack to cool completely.
9. Prepare Glaze: While the cake cools, whisk together sifted powdered sugar and fresh lemon juice in a small bowl until smooth. Adjust juice for desired consistency.
10. Glaze & Serve: Once the cake is completely cool, drizzle the lemon lavender glaze generously over the top. Garnish with a sprinkle of culinary lavender if desired. Slice and serve!
