Buttery Almond and Lavender Bundt Cake

Instructions

1. 1

   Preheat oven to 350°F. Grease a 10-inch fluted tube pan and sprinkle with sugar.

2. 2

   In a food processor, blend 1/2 cup sugar, almonds, and 1 tablespoon lavender until finely ground.

3. 3

   In a large bowl, cream the butter and remaining sugar until light and fluffy. Beat in the almond mixture until combined. Add the eggs one at a time, beating well after each addition. Stir in the vanilla.

4. 4

   In a small bowl, combine the sour cream and half-and-half. Alternately add the flour, baking soda, and salt to the creamed mixture with the sour cream mixture, beating well after each addition.

5. 5

   Pour the batter into the prepared pan. Bake for 55-60 minutes, or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from the pan to a wire rack to cool completely.

6. 6

   For the glaze, steep the remaining lavender in boiling water for 5 minutes, then strain. In a small bowl, combine the confectioners' sugar and enough of the infused water to achieve the desired consistency. Drizzle the glaze over the cooled cake. Garnish with additional lavender, if desired.