almond pound cake with lemon - lavendar glaze

from sandra hall of floriole cafe and bakery
from the chicago homegrown cookbook

6 tbsp almond paste
3 1/2 oz butter
3/4 c plus 1 tbsp sugar
3 eggs
juice and zest from 1 lemon
1/2 tsp salt
1 cup flour
3/4 tsp baking powder
1/2 c sliced almonds
preheat over to 350 F
brak up almond paste
cream together almond paste with butter and sugar
add eggs one by one
add lemon juice, zest, and salt
fold in flour and baking powder
fill a 9x5in loaf pan three quaters full and top with sliced almonds
bake in preheated overn for 40 minutes or until done ( i cooked it for 55 minutes)

lemon lavendar glaze
1/3 c lemon juice
1/4 c honey
1 tbsp lavender
combine all ingredients in a small saucepan and bring to a simmer.
let cool for about half and hour (or just dump it on the cake like i did)
remove cake from pan and brush the glaze onto the cake, making sure to include the sides and bottom