Heat oven to 325 degrees. Grease and flour a 12 cup bundt cake pan.
Cream butter with sugar until light. Beat in eggs, one at a time, beating well after each addition.
Combine the flour, baking soda, and salt. Add about 1/3 of the flour mixture to the creamed mixture, along with half of the sour cream. Beat until well blended.
Repeat with another 1/3 of the flour mixture and the remaining sour cream, scraping the sides of the bowl a few times. Beat in the remaining flour mixture until smooth and well blended.
Fold in the 1 1/2 tablespoons of culinary lavender and the lemon juice and zest. Spoon into the prepared baking pan.
Bake for 50 to 60 minutes, until a toothpick inserted in center, comes out clean.
Make Glaze:
Heat lemon juice and 2 teaspoons culinary lavender in the microwave or on the stovetop. Strain; set juice aside and discard the lavender.
In a bowl, combine the confectioner's sugar, hot lemon juice, and enough hot water to make a good drizzling consistency. Drizzle over the cooled (can be slightly warm) cake.
Notes
NOTES Not all lavender is the same, make certain you purchase culinary lavender which is intended for cooking and ingesting otherwise you might inadvertently make yourself ill.