Soft Lemon Lavender Cake - Bright Spring Treat - Cook with Carla

Ingredients

• 3/4 cup of neutral Vegetable Oil
• 2 teaspoons of edible Lavender buds
• 2 ½ cups (300g) All-Purpose Flour, measure accurately †
• 1 ½ teaspoons of Baking Powder
• 1/2 teaspoon of fine Salt
• 1 ½ cups of regular Granulated Sugar
• The zest from two fresh Lemons
• 3 large whole Eggs
• 1 teaspoon of Vanilla Extract
• 3/4 cup full-fat Plain Yogurt (don’t use fat-free)
• Juice from 2 Lemons
• 1 ½ cups of Powdered Sugar
• 1/2 tablespoon of neutral Vegetable Oil
• 2-4 tablespoons of Hot Water, adjust thickness as needed
• 1 teaspoon of Vanilla
• A small pinch of table Salt
• Purple Food Coloring (Optional)