Preheat the oven to 325 degrees. Spray a Bundt pan with cooking spray and set aside.

In a medium bowl combine the flour, baking powder, baking soda, and salt. Set aside.

In a large bowl cream the butter and sugar.

Add the eggs one at a time, mixing after each addition. Stir in the lemon juice, sour cream, lemon zest, and lavender.

Add the flour mixture to the wet ingredients and stir until just combined. Pour into the prepared cake pan.

Bake for 55-60 minutes or until a toothpick inserted into the cake comes out clean.

Place the cake in the pan on a wire rack and cool for 15 minutes. Then run a butter knife around the edges of the pan to loosen the cake. Flip the pan over to release the cake. Cool completely on a wire rack.

To make the syrup combine the sugar, water, and lavender in a small saucepan. Boil for 5 minutes then remove from heat. Allow to cool for 10 minutes then brush the syrup all over the cake, reserving 1 tablespoon of the syrup.

To make the glaze combine the butter and milk in the bowl of a mixer and beat until smooth. Add in the powdered sugar, a half cup at a time, until the mixture is smooth. Stir in the lemon juice and the reserved lavender syrup.

Spread the thick glaze over top of the cake allowing some to run down the sides. Sprinkle with colored sugar or sprinkles if desired.