Preheat the oven to 325F. Oil a 12-cup bundt pan.
Boil water. Add lavender to hot water and allow to steep.
Sift flour, baking powder, baking soda, and salt into a large bowl. Toss
with your hands and set aside.
Combine butter, sugar, and lemon zest in a large bowl using electric
beaters. Beat for 2 to 3 minutes. Add eggs, one at a time, making sure
each egg is fully mixed into the batter before adding another. After the
last egg is incorporated, slowly add the lemon juice and mix for one more
minute. Scrape down the sides of the bowl and mix for 30 seconds to make
sure all of the ingredients are fully incorporated.
Strain the lavender from the hot water, and add the water (which should
be--surprise!--lavender colored) to the yogurt stirring slightly. It won't
totally incorporate, but don't worry about it.
Alternate adding small amounts of the flour mixture and the yogurt mixture
to the batter, mixing with a wooden spoon just until all dry ingredients
are incorporated into the batter. Pour batter into prepared bundt pan,
filling two thirds of the pan.
Bake on center rack of oven for 1 hour and 10 minutes, or until the top is
golden brown. Check the center of the cake with a skewer. It will come out
clean when the cake is finished. Let cool in the pan on a wire rack for at
least 20 minutes.
Loosen the sides of the cake with a sharp knife. Place serving plate,
upside down, on the top of the cooled bundt pan and invert the pan to
remove the cake.Let cake cool completely.
Glazing the cake:
Boil the water and add the lavender. Allow to
steep for about twenty minutes (this can be done while the cake is
baking). Strain the lavender, reserving the water.
Using plain vanilla or butter cream icing (you can buy it prepared or make
it yourself if you're feeling ambitious), measure a cup of icing into a
microwave safe bowl and microwave for 20-25 seconds until icing is much
thinner. Stirring constantly, pour the water into the icing in a thin
stream. Continue stirring until the consistency is thin and even.
Carefully spoon the glaze over the top of the bundt cake,allowing it to
drip into the center and on the outside.
*Dried lavender may be available in your local health food or
specialty food store. If you cannot buy dried lavender locally, you can search online for
'food grade dried lavender' and you will find plenty of sources from which
to order yours.