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1
In a small saucepan over medium heat, combine 3 tablespoons of the lemon juice with the saffron and lavender.
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2
Bring to a simmer, take it off the heat and let the juice infuse with flavor.
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3
Set aside.
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4
Preheat the oven to 350F.
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5
Butter the inside of a 9-by-5-inch loaf pan or spray with nonstick cooking spray.
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6
Line the pan bottom with a strip of parchment paper that extends up and slightly beyond the two narrow ends of the pan.
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7
(Youll use the long ends of this paper to lift the loaf out of the pan after baking.)
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8
Lightly butter the parchment paper or coat with a nonstick spray.
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9
Pour the 1 tablespoon of sugar into the pan and tilt the pan so the sugar coats the sides and bottom.
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10
Dump out any excess sugar and set the pan aside.
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11
In a stand mixer fitted with the paddle attachment or with a hand mixer, cream together the butter, lemon zest and remaining 1 cup of sugar until the mixture is fluffy and much lighter in color.
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12
Add the eggs one at a time, beating for 30 seconds after each addition and scraping the sides of the bowl.
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13
Add the vanilla and beat for 10 seconds.
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14
In a large bowl, whisk together the flour, salt, baking powder and baking soda.
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15
With the mixer on low, gradually add the dry ingredients to the batter.
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16
Beat for another 30 seconds after the last of the dry ingredients go in.
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17
With the mixer on low, add the remaining 1 1/2 tablespoons of lemon juice, the saffron-lavender-juice mixture and the buttermilk.
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18
Mix for 1 minute.
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19
Pour the batter into the prepared pan.
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20
Bake until the cake is golden-brown on top, about 45 minutes.
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21
Let the cake cool in the pan.
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22
When its cool and youre ready to grill it, lift it out by the parchment paper handles and carefully cut lengthwise into 3 equal slabs of cake, as shown in the photo.
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23
Ideally youd be using the tail end of a fire youd built for the main course.
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24
If not, ignite charcoal or turn a gas grill to medium.
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25
Brush the grill rack with olive oil and brush the cake slices lightly with olive oil on both sides.
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26
Grill approximately 2 minutes on the first side and 1 1/2 minutes on second side.
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27
(Note: Grill marks are nice but dont make them your goal; its more important that the cake slices be slightly toasted and not too dark.)
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28
Serve each slice with berries and fresh lavender flowers if available.
