Almond Lavender Cake

• 2 cups sugar, divided
• 1 cup butter, softened
• 1 tablespoon fresh lavender flowers, plus
• 1 tablespoon fresh lavender flowers, divided
• 1/2 cup slivered almonds
• 4 eggs
• 2 teaspoons vanilla extract
• 1 cup sour cream
• 1/4 cup half-and-half cream
• 2 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 4 teaspoons boiling water
• 3/4 cup confectioners' sugar
• additional lavender flowers (optional)

1. Grease a 10-in. fluted tube pan and sprinkle with sugar; set aside. Place 1/2 cup sugar, almonds and 1 tablespoon lavender in a food processor; cover and process until finely ground.
2. In a large bowl, cream butter and remaining sugar until light and fluffy; beat in almond mixture until combined. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
3. In a small bowl, combine sour cream and half-and-half. Combine the flour, baking soda and salt; add to the creamed mixture alternately with sour cream mixture, beating well after each addition.
4. Pour into prepared pan. Bake at 350u0b0 for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
5. For drizzle, in a small bowl, combine water and remaining lavender. Cover and steep for 5 minutes. Strain, discarding lavender. In another small bowl, combine confectioners' sugar and enough infused water to achieve desired consistency; drizzle over cake. Garnish with additional lavender if desired.

sugar, butter, fresh lavender flowers, fresh lavender flowers, almonds, eggs, vanilla, sour cream, cream, flour, baking soda, salt, boiling water, confectioners, additional lavender flowers

Taken from www.food.com/recipe/almond-lavender-cake-516667 (may not work)