Lavender-Lemon Cake with Honey Glaze

Have all ingredients at room temperature. Position rack in lower third of oven and preheat to 325°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 an electric mixer, beat butter on medium speeed until creamy and smooth, 30 sec. Add 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 parts, alternating with yogurt and ending wiht flour; blend each addition until just incorporated. Stop mixer and scrape sides of bowl regularly. Fold in lemon zest.

Spoon batter into prepared pan and spread to the ouside 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 a small sauce pan over low heat, warm honey until runny, 30-45 sec. Put confectioner’s sugar in a small bowl and pour honey and lemon juice over sugar; stir to blend. Using a pastry brush, brush cacke with glaze and let stand a troom temperature until ready to serve. Dust with confectioner’s sugar just before serving.