Lightly beat 5 extra-large egg whites with a fork, then fold them into the dry ingredients.  Add the rest of the cooled melted butter, 1-teaspoon grated lemon or orange rind and 1/2-teaspoon ground culinary grade lavender buds and mix well.  

Fill each pan three-quarters full (sprinkle a small amount of lavender buds on top if desired) and bake on the middle shelf of a 400 degree oven for ten minutes.  Turn the pan around and bake for another ten minutes, until the tops are golden and spring back to the touch.  Remove from oven and leave in the pan for five more minutes, then gently un-mold onto a wire rack.  When cool, dust each Little French Lavender Cake with powdered sugar.  Yummy!

Lavender Lemon Bars

Mix together  2-1/2 cups flour, 1/2 cup powdered sugar.  Cut in 1/2 pound margarine.  Press into the bottom of a 9" x 12" x 2" pan and bake at 350 degrees for twenty minutes.

Mix together 1-1/2 cups of sugar, 6-tablespoons lemon juice, grated rind of one lemon, 1/2-teaspoon ground or whole culinary grade lavender buds, 4-tablespoons flour, 1-teaspoon baking powder and 4 eggs.  Pour mixture over the crust and bake 25 minutes at 350 degrees.  When cool, cut into bars and sprinkle with powdered sugar.  Serve with ice cream if desired.  Keep leftovers refrigerated -- if there are any.