Preheat oven to 325° and grease a bunt cake pan (or similar).
Beat together olive oil, sugar, eggs, sour cream, and the zest and juice of two lemons.
Sift flour and combine with baking soda and salt.
Adding a little bit at a time, stir dry ingredients into oil mixture until well combined.
Pour cake batter into prepared pan and bake for 55-60 minutes, or until a toothpick or wooden skewer inserted in the middle of the cake comes out clean.
Allow the cake to rest for about 15 minutes on a cooling rack before inverting.
Zest the remaining lemon and set aside. Simmer the lavender flowers with the juice of the lemon in a small sauce pan over low-medium heat until fragrant (5-10 min). Strain and discard the flowers, reserving the juice.
Combine the powdered sugar with the warm lavender lemon juice; and the lemon zest. Add hot water one tablespoon at a time until your glaze reaches a good consistency to pour over your cake. (This should be similar to the texture of a good gravy. Thick enough to coat a spoon, but thin enough to spread when poured.)
Pour the glaze over the cooled cake.
Serve and enjoy!
Make sure to purchase "culinary lavender" that pesticide free and is suitable for consumption.
Do ahead: you can make the cake the day before serving and then glaze it shortly before guests arrive.