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1
Preheat oven 325, grease and flour 2- 8 in loaf pans.
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2
Prepare lavender sugar mixture,in a spice grinder or food processor, grind 1/2 c sugar with 1-2 Tbsp dried lavender blossoms, Set aside.
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3
In a medium bowl stir together flour, baking powder, baking soda and salt.
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4
Set aside.
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5
In a large bowl beat together the lavender sugar, butter, sugar and vanilla with mixer on high speed until mixture is light and fluffy, about 4 minutes, be sure to scrape the sides of the bowl frequently.
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6
Add the eggs one at a time, beating 30 seconds after each one.
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7
Alternately add flour mixture and sour cream to butter mixture, beating on low speed after each sddition until just combined.
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8
(Batter will be thick) Stir in lemon peel.
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9
Spread into prepared pans.
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10
Bake 45 min or until pick comes out clean.
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11
Cool on rack 10 min, remove from pans and cool completely.
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12
In a small bowl mix powdered sugar with 1 Tbsp melted butter and enough lemon juice to get glaze to drizzling consistency.
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13
Spoon over cake, letting some drip down.
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14
sides of cake.
