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1. Coat mold with vegetable oil, let sit for a few minutes, then wipe clean with a paper towel. Grease and flour your mold, making sure to get all the little areas. Preheat oven to 375 degrees F.
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2. Sift the cake flour, then sift again with the baking powder and salt.
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3. In a large bowl, cream together the butter, sugar, and lavender until light and fluffy. Add the flour mixture alternately with the milk, stirring each time until smooth. Add the vanilla & lemon extract. Fold in the lemon zest.
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4. In another bowl, beat egg whites until soft peaks form. Fold 1/3 of the egg whites into the batter to lighten it, then quickly fold in the remaining whites.
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5. Fill the bottom mold with batter. Move a wooden spoon through the batter GENTLY, to remove any air pockets. Put the lid on the mold, making sure it ties together securely.
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6. Bake on a cookie sheet for about 1 hour. Test for doneness by inserting a skewer or wooden toothpick through a steam vent (or quickly untie string and test through the lamb's mid-section). Put the cake, still in the mold, on a cooling rack for about 15 minutes. CAREFULLY, remove the top of the mold. Before you separate the cake from the bottom, let it cool for about 5 more minutes so that all the steam can escape and the cake can firm up some more. After removing the rest of the mold, let the cake cool on the rack completely. DO NOT sit the cake upright until completely cooled.
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7. Warm the honey until runny in a saucepan or microwaveable dish. Place the 1/2 cup confectioners' sugar in a small bowl, add the honey and lemon juice and stir to blend. Using a pastry brush, brush the cake with the glaze.
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8. Let the cake cool completely, at least 2 hours, before serving. Dust with confectioners' sugar just before serving.
