Pulse together the sugar and 1 tsp lavender until fine. Put into mixing bowl. Add flour and baking powder and mix well. In a 1 cup measuring cup beat the two eggs. Add the cooled melted butter and vanilla. Then add enough milk to fill to one cup mark. Combine wet and dry ingredients. Pour into a 9/12 inch tart pan or an 8 x 8 inch cake pan. Can also use two 8 inch round cake pans. Bake until toothpick inserted in center comes out clean. (About 25 minutes for tart pan.)

GLAZE: Crush 1/4 tsp. lavender buds. Add a pinch of salt. Add zest and juice of one lemon and enough powdered sugar to make a glaze of proper consistency. Pour over cooled cake.