Ingredients:

• Unsalted butter for the pan
• 1 ½ cup sugar
• 1 T culinary lavender
• 1 ½ cup flour
• ½ t baking powder
• ½ t baking soda
• ¼ t salt
• 2 large eggs
• 1 cup Greek yogurt
• ½ cup olive oil
• Finely grated zest of one lemon
• 1 T lemon juice
• Confectioner’s sugar for dusting
• Sprigs of  lavender for garnishing (optional)

Directions:

Preheat the oven to 350F.  Butter an 8 inch by 2 ½ inch deep cake pan and line the bottom with parchment paper.   Put the sugar and lavender into a food processor and pulse until the lavender is broken down.  Sift the flour, baking powder, baking soda and salt together in a bowl.  Add the lavender sugar.  In a 2 cup liquid measuring cup mix yogurt, olive oil, and eggs.  Make a well in the center of the dry ingredients and gradually stir in the wet ingredients.  Add the lemon zest and lemon juice.  Mix lightly.  Scrape the batter into the prepared pan.  Bake 45-50 minutes or until the cake is pulling away from the pan.  Turn it out, peel off the paper, and place on a wire rack to cool.  Dust with confectioner’s sugar just before serving.