-
1
Preheat oven to 350F.
-
2
Butter and flour two 8 by 3 3/4 by 2 1/2-inch disposable aluminum loaf pans.
-
3
Sift together the flour, baking powder, and salt onto a piece of waxed paper.
-
4
Set aside.
-
5
In a food processor, grind the almonds with 2 tablespoons of the sugar.
-
6
Set aside.
-
7
Combine the remaining sugar and the lemon zest in a mixing bowl.
-
8
With your hands, rub the lemon zest into the sugar.
-
9
Add the butter.
-
10
With a wooden spoon or electric mixer set on medium-high speed, beat for about 3 minutes, or until very light and fluffy.
-
11
Add the eggs one at a time, beating for about 30 seconds after each addition and scraping down the sides of the bowl as necessary.
-
12
Beat in the lemon juice.
-
13
Add half of the flour and beat in on low speed.
-
14
Add all of the buttermilk, and then the remaining flour, beating on low speed after each addition just until the ingredients are blended.
-
15
Finally, add the ground almonds and lavender flowers, again mixing just until combined.
-
16
Spoon the batter into the prepared pans and smooth the tops with the back of a spoon.
-
17
Bake for 55 to 60 minutes, until the top is golden brown and a toothpick inserted into the center of a loaf comes out clean.
-
18
Remove from the oven, let cool in the pans on a rack for 10 minutes, then turn the cakes out onto the rack to cool.
-
19
Wrapped in plastic or aluminum foil, the cakes will keep for 2 to 3 days at room temperature and for up to 3 months in the freezer.
