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Lemon-Lavender Cake

Williams Sonoma
  • 80 minutes
  • Serves 10

INGREDIENTS

8

sprigs Lavender flowers, pesticide-free fresh

1/2

Lemon, Juice of large

2

Lemons, zest of

4

Eggs

1/4 cup

Lemon juice, fresh

1/2 cup

All-purpose flour

1 1/2 cups

Confectioners' sugar

1 pinch

Sea salt, fine

1 1/4 cups

Superfine sugar

1 1/2 cups

Almonds, ground

16 tbsp

Butter, unsalted