For Lemon Lavender Chiffon Cake

Cup of Yum
1. Preheat oven to 350 degrees Fahrenheit
2. In a small bowl, place the lavender leaves and the hot boiling water together. Let it sit for 2-3 minutes
3. In another bowl, using a whisk, beat the egg yolks with 1/4 cup of the sugar for 2-3 minutes by hand
4. To the egg yolks, add the lemon zest, lemon juice and lavender extract
5. Strain the lavender tea you steeped before and add 4 tablespoons of the strained liquid into the egg yolks. Whisk with a spoon. Discard the lavender leaves
6. Using a mesh strainer, sift the flour, salt and baking powder into the yolk mixture. Whisk until everything is combined
7. In another bowl, beat the egg whites using an electric mixer. Slowly add the 1/4 cup of remaining sugar until the egg white develops hard peaks
8. Using a spatula, fold the egg whites into the egg yolk mixture in 2-3 additions. Do this step carefully to prevent the egg whites from deflating.
9. Place this entire mixture in an UNGREASED detachable angel hair pan. Make sure the batter is spread evenly all around the pan
10. Tap the cake pan on the counter a few times to let the air bubbles out
11. Bake for 30-35 minutes or until a toothpick inserted in the middle of the cake comes out clean
12. When cake is ready place it UPSIDE DOWN on a baking rack to cool
13. When cake is cool, run a knife gently throughout the sides to release the cake
14. When cake is released, run a knife in between the bottom of the cake and then in the center to released the detachable bottom
15. Place on a cake plate and add the glaze on top

For Glaze

1. In a bowl, mix the powdered sugar and the lemon juice until combined. Spoon this mixture on top of the cake
2. Decorate with lavender leaves
3. Enjoy!