Recipe submitted by: Julie Limone- our friend and neighbor.

Ingredients:

1/2 cup granulated sugar

1 Tablespoon Hambly Farms Culinary Lavender

1 cup softened butter

1 1/2 cups granulated sugar

4 Eggs

2 teaspoons Hambly Farms Pure Madagascar Vanilla Extract

1 cup sour cream

1/2 cup Half & Half

3 cups flour

1/2 teaspoon baking soda

1/2 teaspoon salt

Frosting:

4 teaspoons boiling water

1 teaspoon Hambly Farms Culinary Lavender

1/2 cup confectioners sugar

3 Tablespoons butter

Cake Directions:

1. Pre-heat oven to 350 and grease a bundt pan and sprinkle with sugar.

2. In a food processor place 1/2 cup sugar and 1 T culinary Lavender. Cover then process until finely ground.

3. In a large bowl, cream 1 cup softened butter, 1 1/2 cup sugar until light and fluffy.Beat in lavender mixture until combined. Add 4 eggs one at a time, beating well after each addition.

4. Beat in 2 teaspoons Hambly Farms Vanilla Extract.

5. In a small bowl, combine 1 cup sour cream and 1/2 cup half and half.

6. In a separate bowl, combine 3 cups flour, 1/2 tsp baking soda and 1/2 tsp salt.

7. Add the creamed mixture alternatively with the sour cream mixture beating well after each addition.

8. Pour into prepared pan (Greased bundt pan sprinkled with sugar). Pre-heat oven to 350 then Bake 55-60 min. Cool 10 min before removing from pan, then cool completely.

Frosting Directions:

1. In a small bowl, combine 4 tsp boiling water and 1 tsp Hambly Farms culinary lavender. Steep for 5 minutes.

2. In another bowl, combine 1/2 cup confectioners sugar and 3 Tbsp butter and enough infused water to achieve desired consistency. Drizzle over cake. Garnish with additional lavender.

NOTE: I use fresh lavender bunch tied with ribbon coming out the middle of the cake then tie a ribbon around the cake. Enjoy!