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Hello friends! I recently went to a dance, hosted by dear friends of mine! Amidst the swinging, skipping, stepping, swishing of skirts and mopping of brows ~ we ate a marvelous dinner together. Among the many delicious desserts was this cake that turned out delightfully well! 
I doubled this recipe and stacked the cakes. Next time I may make vanilla buttercream and make a filling to go between layers, but this simple cake had the perfect balance of lavender to lemon. 


::CAKE::  ½ cup butter, at room temperature¾ cup organic cane sugar¾ cup blanched almond flour3 egg yolks3 egg whites½ teaspoon cream of tartar2 teaspoons vanilla extract½ teaspoon almond extractThe zest of two lemons½ cup flour (I used gluten-free mix from Costco)1 teaspoon baking powder
::GLAZE:: The juice of the same two lemons ;) 2 teaspoons dried culinary lavender (amazon sells it here) Boil this together, let steep 5 - 7 minutes and then cool.Then stir in 1 cup powdered sugar.
::INSTRUCTIONS:: Preheat the oven to 350 de…

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