For the cake batter:
13 Tbsp Butter
1/2 Cup unflavored, unsweetened yogurt
1/4 Cup cream
1/2 Cup honey
2 Tbsp dried Lavender Flowers
2 large eggs
1/4 Cup sugar
1-3/4 cup self-rising flour
1/2 tsp baking powder
For the icing:
1/2 Cup powdered sugar
Jjuice of one lemon
Grease a 10-inch round springform pan, and preheat the oven to 320 degrees. Cut cold butter into cubes and allow it to warm to room temperature.
In a mixing bowl and using an electric mixer, combine the butter cubes with the yogurt, 1/4 Cup cream, the honey and the lavender. Beat on low speed to combine. Add eggs and sugar and beat until all ingredients are incorporated.
Sift together the dry ingredients: the flour and baking powder. Add this dry mixture slowly to the mixing bowl, blending all ingredients together.
Transfer cake batter to the greased springform pan, and bake for 45 min (up to to an hour), or until a knife or skewer inserted in the center of the pan comes out clean.
Remove cake from the oven when ready, and allow to cool slightly on a baking rack before (carefully!) removing from the springform pan to a cake plate.
To make the icing, combine the lemon juice and the powdered sugar together until mixture is smooth. Spoon the lemon icing onto the warm cake so the glaze runs down the edges of the cake. Top with prepared whipped cream.