Preheat the oven to 180C. Lubricate the form of oil 23х30 see Put into the mixer lavender flowers, icing sugar, butter, lemon zest and salt. Process 2-3 minutes until the fluffy white mass.

Add the eggs one at a time, stirring with a ¼ of flour, beating well after each addition. Fold the almond flour and lemon juice.

Spoon the batter into the form, smooth the top. Bake in the oven for 10 minutes. Turn down the oven temperature to 165С and bake for 1 hour. Then leave the cake to cool for 5 minutes, remove from the mould on the grille face up, allow to cool completely. Sugar for powdered sugar in a coffee grinder lavender grind to powder. Very fragrant leaves :) To prepare glaze, stir in lemon juice to the lavender powder drop by drop. Add the dye. The icing should be thick but easy to spread. Spread the cooled cake with icing so that it was dripping from the edges. Let stand about 1 hour. Garnish with lavender flowers. The cake can be stored about 3 days in an airtight container.

As a sugar, used cane Mistral, but you can use regular white sugar, as an alternative.