Almond Lavender Cake

2 cups sugar, divided      1/2 cup slivered almonds

1 Tablsp plus 1 teasp dried lavender flowers - divided

1 cup butter, softened           4 eggs

2 teasp vanilla         1 cup (8 oz) sour cream OR plain yogurt

1/4 cup half n half                           2 1/2 cups flour

1/2 teasp baking soda                   1/2 teasp salt

4 teasp boiling water                    3/4 cup confectioners sugar

Grease 10" bundt pan and sprinkle with a little sugar....set aside.

Place 1/2 cup sugar, the almonds and 1 Tablsp lavender in a food

processor, cover and process until finely ground.  In a large bowl, cream

butter and remaining sugar until lt. and fluffy.  Beat in almond mixture until

combined.  Add eggs, one at a time, beating well after each addition.  Beat

in vanilla.  In a small bowl, combine sour cream and half n half.  Combine the flour,

baking soda and salt.  Add to the creamed mixture alternately with sour cream

mixture, beating well after each addition.  Pour into prepared pan.  Bake at 350 for 55-60 mins

or until a pick inserted near the center comes out clean.  Cool for 10 mins, remove to pan for

cooling.  For the drizzle, combine water and remaining lavender.  Cover and steep for 5

minutes, strain and discard lavender.  Combine conf. sugar and enough of the infused

water to achieve drizzle icing.....put on cake.